Chickpea curry (family fave)

Serve with mango chutney, toasted almonds, coriander and yoghurt

Great

% Daily Values based on a 2,000 calorie diet

Step 1

- Fry 1.5 onions and 5/6 big cloves of garlic - Add 2 tins tomatoes (I used posh tinned ones from Sainsbury's) - Add 1 tbsp ginger, red chilli flakes/powder/fresh to taste, ? tsp turmeric, ? tsp coriander, ? tsp cumin, 2 tbsp curry powder (I used Sainsbury's tikka powder) and stir - Add 200g red lentils, 2 tbsp tomato puree, half a block of coconut cream, lemon juice from 1 lemon, stock cubes (I used 2 Kallo umami stock cubes), salt and pepper and a can of water and let simmer for 10 mins - Once the lentils are starting to swell add chickpeas x 3 tins and a bag of spinach, top up with water and simmer until the spinach is cooked and the sauce has thickened - Taste and add more spices and seasoning to taste and simmer until delicious