For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa.

Serves 4.

Preparation and cooking times:

Prep 10 mins.

Cook 25 mins.



  • 1 tbsp vegetable oil
  • 1 red onion , sliced
  • 2 garlic cloves , chopped
  • ½ finger length piece fresh root ginger , shredded
  • 2 mild red chillies , thinly sliced
  • ½ tsp turmeric
  • ¾ tsp garam masala
  • 1 tsp ground cumin
  • 4 tomatoes , chopped
  • 2 tsp tomato purée
  • 400g can chickpeas , rinsed and drained
  • 200g baby spinach leaves
  • rice or naan bread , to serve


  1. Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
  2. Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
  3. Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

Nutrition per serving:

145 kcalories, protein 7g, carbohydrate 17g, fat 6 g, saturated fat 0g, fibre 5g, sugar 6g, salt 0.56 g