CHICK PEA AND SPINACH CURRY

Serves 4

Ingredients:
250g chick peas (soaked over night and drained)
1 tbsp olive oil
2 cloves garlic
1/2 tsp cardamon pods
1 tsp ground cinnamon
1 tbsp garam masala
2 tsp tumeric
1/2 cup low fat-yogurt
1 x 400g tin chopped tomatoes
250g spinach
1 cup water
1/2 cup coriander leaves chopped

How to: 

• Cook the chick peas in pan of boiling water until tender (this can take up to an hour
• Fry off the onions in olive oil until lightly brown, add spices and garlic cook further 5 mins, add extra liquid if the mixture starts to stick
• Add the tinned tomatoes and bring to boil and simmer 10 minutes
• Add the spinach and cooked chickpeas to the pan, stir and cook further 10-15 minutes
• Add the low fat yogurt, and coriander and additional liquid if needed, simmer for 5 mins and serve