Tomato and spinach chickpea curry – 265 calories
– 1 can chickpeas
– 1 can diced tomatoes
– 1 chopped onion
– 250g bag of spinach
– 3 cloves of garlic
– 2 tbsp extra virgin olive oil
– 1tsp cumin
– 1tsp turmeric
– 1tbsp chilli sauce
– 2 fresh lemons
– 2 handfuls of chopped fresh coriander
– natural low fat yoghurt to serve
– 1tsp salt
Heat up the onions and olive oil in a deep pan until they are soft.
Add the spices and stir to form a paste.
Pour in diced tomato and chickpeas, stir well, and bring to a simmer.
Throw in the garlic, chilli sauce and lemon, and stir in the coriander and spinach.
Cover and leave to cook on a medium heat for 15 minutes.
Serve with a dollop of natural yoghurt and some fresh herbs.
Source: Glamour magazine.