Chickpea & spinach chapatis

Serves 4 Prep 5 mins Cook 15 mins

1 tbsp olive oil

2 onions, sliced thumb-sized piece of ginger, peeled and grated

1 tbsp garam masala

400g can cherry tomatoes

410g can chickpeas, drained

500g baby spinach

8 chapatis, warmed

1 Heat the oil in a large frying pan and cook the onions and ginger for 5 mins until just softened. Add the garam masala and cook for 1 min more, then add the tomatoes, chickpeas and a third of a can of water. Bubble for 5 mins until thickened slightly. Add three-quarters of the spinach, a handful at a time, and heat for a few minutes.

2 Serve the curry over the warm chapatis with the remaining spinach and a dollop of yellow yogurt (right), if you like.

PER SERVING (with yellow yogurt) 424 kcals,

protein 19g, carbs 64g, fat 12g, saturates 2g, fibre 7g, sugars 14g, salt 1.8g