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 been cooking for 10 mins, in a large saucepan, heat a drizzle of oil on medium-high heat.

Once hot add the garlic and korma style paste and fry for 1-2 minutes.

Add the chickpeas, creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount).

Stir well then season with salt and pepper. Bring up to a boil then lower to a simmer.

Cook for 3-4 mins, stirring occasionally. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through half of the mango chutney.

Meanwhile, boil a half-full kettle. Pour the boiled water into a saucepan with 0.5 tsp salt and heat on high.

Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan.

Season with salt and pepper. Toss in butter (if you have any).