Ingredients

400g can chickpeas
drained
1 tsp cumin seed
1 medium onion
finely chopped
1 garlic clove
finely chopped
1cm piece ginger
peeled and finely chopped or grated
1 tsp garam masala
½ red chilli
deseeded and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
400g can whole plum tomato
juice ½ lemon
220g bag baby spinach
1 tbsp rapeseed oil
75g quick-cook brown basmati rice

Method
step 1
Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.

step 2
Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.

step 3
Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.

step 4
Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.

step 5
Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.

step 6
Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)