Cross-Over Chickpea and Spinach Curry

Heat 1 tbsp of oil in a pan on medium-low heat. Once hot, add the roughly chopped onion and cook for 5 mins (until soft). Add the garlic and cook for a further 1-2 mins. Add the curry powder and ginger and cook for another 1-2 mins to develop the flavour.

Cut the tomatoes in half, remove the seeds (and discard) and roughly chop. Add the drained chickpeas, whole chilli and the chopped tomatoes to the pan. Add ½ the stock pot with 100ml of water, ½ tsp of salt and a few grinds of pepper. Cook over a medium heat for 15 mins.

Heat 1 tbsp of oil in a pan over a medium heat. Once hot add the finely diced onion and cook for 5 mins, or until soft.

Add the rice to the pan and coat in the oil then add 300ml of water. Add the remaining half of the stock pot, half a cinnamon stick and the bay leaf. Cover with a tight fitting lid and cook on the lowest heat for 10 mins and then leave off the heat for 10 mins - don’t peek under the lid until 20 mins are up!

Finely chop the coriander and mix half with the yoghurt along with a pinch of salt and pepper.

When the curry is cooked, take off the heat and stir through the spinach.