Chickpea and spinach curry

Ingredients

• 160 g chickpeas
• 100 g spinach
• 180 g tomatoes
• 60 g basmati rice
• 5 ml olive oil
• 3 g curry powder

Method

1. Rinse the basmati rice until the water runs clear. Put it in a saucepan with one and a half times its volume of water and a pinch of salt, bring to the boil, then cover and cook on the lowest heat for 10–12 minutes. Leave covered off the heat for 5 minutes.
2. Meanwhile, chop the tomatoes and drain and rinse the chickpeas.
3. Heat the olive oil in a deep frying pan over a medium heat, add the curry powder and stir for 30 seconds until fragrant, without letting it burn.
4. Add the tomatoes with a pinch of salt and cook for 5 minutes, stirring, until they break down into a sauce.
5. Stir in the chickpeas with a splash of water and simmer for 8–10 minutes until thick and piping hot.
6. Add the spinach a handful at a time and stir for 1–2 minutes until wilted. Serve with the rice, fluffed with a fork.