• For Four
• 2 tablespoons olive oil
• 1 red onion finely sliced-or normal if that is what uou have
• 3 cloves garlic finely sliced
• 2 teaspoons finely grated fresh ginger
• 2 green chillies finely chopped
• 1 teaspoon salt
• 2x400gm tins chickpeas drained or the equivelant in fresh cooked
• 1 teasp ground cumin
• fresh ground black pepper
• 500gm small tomatoes sliced in half
• 200gm baby spinach leaves
• Plain yoghurt (I like Greek) to serve

Heat a large deep pan and add the oil, onion, garlic, ginger, chilli and salt. Cook stirring for 5 minutes until the onion is soft.
Add the ckickpeas, 80ml water, cumin and pepper andd cook for five more minutes until most of the water evaporates. Add the tomatoes and cook for another 2 minutes to soften. Taste for seasoning then stir in the spinach so it wilts. Serve with yoghurt and boiled rice or nan