Chickpea, spinach & almond butter bowl

SERVES 2 PREP 5 mins COOK 20 mins EASY V

vegetable oil, for frying

1 large onion, inely chopped

3 garlic cloves, crushed

2½ cm piece of ginger, peeled and grated

1 tsp ground coriander

2 tsp ground cumin

1 tsp ground turmeric ½ tsp fenugreek seeds

400g can chickpeas, drained and rinsed

300ml vegetable stock

2 tbsp unsalted almond butter 200g spinach, roughly chopped cooked rice, to serve

1 Heat some oil in a pan over a medium heat and fry the onions for 5 mins. Add 50ml water and cook for 7 mins more until just brown. Add the garlic and ginger.

2 Combine the coriander, cumin, turmeric, fenugreek seeds and some pepper with 2 tbsp water, and tip into the pan. Cook for 5 mins more, then stir in the chickpeas.

3 Stir in the stock and almond butter, then add the spinach and cook for 3-5 mins more until the spinach has wilted. Serve over rice.

GOOD TO KNOW calcium • folate • ibre • vit c • iron • 3 of 5-a-day

PER SERVING 356 kcals • fat 14g • saturates 1g • carbs 33g • sugars 10g • ibre 14g • protein 18g • salt 0.5g