Now it's easy to make a tasty chickpea curry!
Tip the chickpeas with their liquid into a large ovenproof dish.
Add the chopped tinned tomatoes, followed by all the herbs and spices. Mix together well.
Stir in the sliced onion, followed by the spinach if using.
Place in the oven, gas mark 6 (400f / 200c) for 45-60 minutes.
Serve with rice, naan, salad and raita, or try on a jacket potato! Decant leftovers into a dish and keep refrigerated for up to three days.
Enjoy!
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