Spinach And Chickpea Curry - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 onions, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon dried chili pepper flakes, crushed
1/2 teaspoon turmeric
400 g canned tomatoes
800 g tinned chickpeas, rinsed and drained
250 g spinach
1/2 lemon, juice of

Preparation

Heat the oil and gently fry the onions for 10 minutes.
Add the spices, stir well and cook for a further 2 minutes.
Add tomatoes and chickpeas and simmer for 25 minutes.
Increase the heat and stir in the spinach and lemon juice.
When the spinach has wilted - serve.