Creamy Curried Chickpea Jacky-P

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the green beans. 

Drain and rinse the chickpeas in a sieve.

When the potatoes have baked for 10 mins, heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic and korma style paste. Fry for 1-2 mins.

Meanwhile, boil a half-full kettle.

Add the chickpeas, creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount) to the pan. Stir well and season with salt and pepper.

Bring to the boil, then lower to a simmer. Cook, stirring occasionally, for 3-4 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then stir through half the mango chutney.

While the curried chickpeas simmer, pour the boiled water from your kettle into a saucepan with 1/2 tsp salt on high heat.

Bring back to the boil, then add the green beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in butter (if you have any).