Spiced Chickpea and Spinach Curry
With plenty of iron, protein and brain-boosting magnesium, this a great after-school supper for teenagers, especially during busy exam periods.
Ingredients
1 cup / 200g chickpeas, ready to eat
2 cups / 400g fresh spinach, washed and drained
1 cup / 250g tomatoes, chopped
1 tsp turmeric
1 tsp cumin
1 tbsp extra virgin olive oil
Salt and freshly ground pepper, to taste
Optional: fresh coriander, sliced chillies or plain yoghurt
Directions
Heat the oil in a deep-bottomed pan and sauté the spices gently until fragrant.
Pour in the tomatoes and add the chickpeas. Cook for 5-7 minutes and then stir in the spinach.
Simmer for another 3 minutes and remove from the heat.
Top with coriander, chillies or a little yoghurt for some extra healthy fats.
