Baked potatoes with coconut, spinach and chickpeas

4 tsp olive oil 2 onions 8 garlic cloves, crushed 2 tbsp fresh ginger, peeled and grated 2 x 400g tins of chopped tomatoes Zest and juice of 2 lemons 2 tsp dried chilli flakes 2 x 400g tins of chickpeas 900g baby spinach 2 x 400g tins of coconut milk Salt and black pepper

To serve:

4 medium potatoes, baked and cut in half

1 Heat the oil in a large heavy pot over a medium-high heat. Add the onions and cook for 5-6 minutes, until just beginning to brown.

2 Add the garlic, ginger, tomatoes, lemon zest and chilli flakes. Cook for three minutes, stirring the mixture frequently.

3 Add the chickpeas and cook over a high heat for 3-4 minutes, or until the chickpeas are beginning to turn golden and are coated with the onion mixture.

4 Add the spinach, stirring in a handful or two at a time and waiting for it to wilt and make room in the pot before adding the next handful.

5 When all the spinach has been added, stir in the coconut milk and lemon juice and season well. Bring to a simmer, then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt, pepper and lemon juice if desired.

6 Serve hot over baked potatoes.

Per Serving: 1152kcals, 60.3g fat (43.9g saturated), 133.4g carbs, 29.3g sugars, 37.1g protein, 37g fibre, 0.257g sodium