Serves 2


  • 1 tbsp olive oil

  • 1 onion, halved and sliced

  • 1 clove of garlic, peeled and chopped

  • 3-4cm piece of root ginger, peeled and grated

  • 1tbsp garam masala

  • 1/2tsp chilli powder

  • 400g tin chickpeas, drained

  • 400g tin chopped tomatoes

  • 100g baby spinach leaves

  • Chapatti to serve (optional)

  • Raita to serve (optional)


Heat the oil in a large pan and gently cook the onion, garlic and ginger until

the onion is softened but not coloured. Stir in the garam masala, chilli powder

and potatoes, and continue to cook for 2 minutes.

Add the chickpeas, tomatoes and 200ml water. Bring to a simmer and cook

for about 20 minutes, until the potatoes are tender and the sauce has


Stir in the spinach until it has wilted, and season with salt and pepper. Serve

in bowls or on plates, with chapatti and some raita (a yoghurt dip) if you

fancy it.