CHICKPEA AND SPINACH CURRY

This warming curry is a combination of different recipes and is full of protein, magnesium, b-vitamins and anti-inflammatory spices. I usually have it with brown basmati rice.

Ingredients (serves 4):

1 large onion, chopped

3-4 garlic cloves, chopped

1 inch of ginger, grated

1 tin of tomatoes

1/2 tin of coconut milk

2 tins of chickpeas

300g spinach

2tsp ground cumin (or lightly toasted and crushed cumin seeds)

2tsp ground coriander

2tsp ground turmeric

1tsp fennel seeds (ideally lightly toasted and crushed)

1tsp ground fenugreek

In a pan heat some coconut oil and gently fry the onions, garlic and ginger. After a few minutes add all the spices and stir through until fragrant.

Add the tomatoes and coconut milk and let the sauce come to a gentle boil. At this stage I usually use a hand blender to make the sauce a bit smoother.

Add the chickpeas and after a further 10 minutes add the spinach, season with salt and pepper and serve.