I make this recipe so often I can recite it from memory! It’s a healthy, satisfying meal in one-pot
using cans of chickpeas, cans of tomatoes, my favourite Hurry Curry and frozen spinach.
1 tbsp vegetable or olive oil
1 onion, finely chopped
½ onion, finely sliced
2 large cloves garlic, crushed
½ tsp chilli powder (optional)
2-3 tbsp Spice Fusion Hurry Curry
2 x 400 g cans chickpeas, rinsed and drained
¼ cup red lentils
2 x 400 g cans tomato pieces
1 packet frozen spinach, thawed, optional
1 tbsp garam masala, optional
Salt and pepper to taste
Chopped coriander leaves to garnish
Heat oil in a saucepan; add onions and garlic and sauté until onion is translucent.
Add Hurry Curry and chilli powder, if using, and cook, stirring constantly, until fragrant.
Add chickpeas, tomatoes and lentils; stir until combined.
Simmer, covered, for 15 minutes.
Add spinach and garam masala, if using, and cook for a further 10 minutes until heated through.
Season to taste and serve with chopped coriander leaves.