Chickpea & spinach chapatis
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 onionssliced
- thumb size piece fresh root gingergrated
- 1 tbsp garam masala
- 400g can cherry tomato
- 410g can chickpeadrained
- 500g bag spinachleaves
- 8 chapatis
Nutrition: per serving (with yellow yogurt)
- kcal424
- fat12glow
- saturates2g
- carbs64g
- sugars14g
- fibre0g
- protein19g
- salt1.81g
Method
step 1
Heat the oil in a large frying pan, then gently cook the onions and ginger for 5 mins until beginning to soften. Stir in the spice, cook for 1 min, then add the tomatoes and chickpeas. Fill the tomato can one-third with water, tip this in too, then bubble for 5 mins until the sauce has thickened a little. Stir in threequarters of the spinach leaves, a handful at a time, then warm through for a few mins.
step 2
Heat the chapatis in the microwave, following the pack instructions. Serve the curry spooned into the warm chapatis, with the remaining spinach and a dollop of Yellow yogurt if you like (recipe below).
