I based this recipe on another curry I’ve cooked before but decided to try it with chickpeas and spinach. As MissB loves quorn chicken style pieces at the moment, I decided to fry some of those and add them in at the last minute but that’s completely optional :)

Ingredients:

2 tins chopped tomatoes
2 tins chickpeas
150g (ish) halved cherry tomatoes
1 small onion
2 cloves garlic
1 small red chilli, chopped
Grated fresh ginger (half inch root)
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
Pinch turmeric
Handful baby spinach leaves
Optional – quorn chicken style pieces

1. In a little oil, fry the onion, garlic, chilli and ginger until softened but not browned. Add in the spices for about the last 30 seconds or so.

2. Add in the tinned tomatoes, cherry tomatoes and the drained chickpeas and bring to the boil before transferring contents to slow cooker for around 4 hours, I tend to do first hour on high to get the temperature up.

3. About 45 minutes before serving, stir in a couple of handfuls of baby leaf spinach leaves and if you fancy it, a bag of quorn chicken style pieces (fry them first).

Serve with rice and naan bread :)

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