A quick and super-healthy meal, this curry is packed with nutrients Iron and Folic Acid in chickpeas, Vitamin C in spinach, Lycopene in tomatoes. It is low in calories and makes a perfect quick dinner.

Ingredients
1 medium onion
2 garlic cloves
1 tblsp olive oil
2 tblsp curry spice or 1 tblsp curry paste
400 g canned tomatoes
800 g canned chickpeas
250 g spinach
freshly squeezed lemon juice from half a lemon
1 tsp salt
freshly ground black pepper

Preparation
** Chop the onion and crush the garlic cloves.
** In a large non-stick frying pan, heat the olive oil, add the onion and cook it 2-3 minutes, until soften.
** Add the crushed garlic and curry paste/spice, cook it for 30 seconds, just for flavoring the oil, than add the canned tomatoes and the chickpeas, and let simmer for 10 minutes, until the sauce has reduced.
** Add the spinach, the leaves will soften in a few seconds from the heat in the pan.
** Mix well, season with lemon juice, salt and freshly ground black pepper.
** Serve hot warm, as a meal itself, or with basmati rice.