Chickpea Stew with Tomatoes and Spinach

For 4 people

Ingredientsfor Chickpea Stew

• 2tbs olive oil
• 1 red onion, finely sliced
• 3 cloves of garlic
• 2 tsp freshly grated ginger
• 1 or 2 chillies, seeded and finely chopped
• 1 tsp salt
• 2 x 400g cans chickpeas, drained
• 80 ml water
• 1 tsp ground cumin
• freshly ground black pepper
• 500g cherry tomatoes
• 100 baby spinach leaves

Heat a large deep frying pan over a medium heat.

Add the oil, onion, garlic, ginger, chillies and salt if liked, cook for 5 mins or until the onions are soft

Add the chickpeas, water, cumin, and pepper and cook until the water has evaporated (about 5 mins)

Add the tomatoes and cook for 2 minutes.

Remove from the heat and season as required.

Throw in the spinach, stir into the mixture and top it all with plain yoghurt.

The aromas in your kitchen will be sensational.

Sit down and eat it with some pitta bread and enjoy.