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