Palak Chana Masala / Spicy Chickpeas with Spinach

Ingredients
3 tbsp oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 large onion, diced
2 cloves of garlic, crushed
1 inchginger, peeled and grated
1 x 200g tin chopped plum tomatoes
1 x 400g tin chickpeas, drained
2 tsp ground cumin and coriander
1 tsp chilli powder
½ tsp ground turmeric
1 tsp salt
300g baby spinach, washed

Method
Heat the oil in a pan, when hot, add the mustard seeds and cumin seeds. Stir for a minute, or until they pop, then add the onions.

Fry for 10 to 12 minutes, until the onions are translucent and start to caramelise, then add the garlic and ginger. Stir-fry for around 3 minutes, then add the tinned tomatoes, pouring them in with one hand and crushing them with the other. Fill the empty tin a third of the way up with water and add that to the pan too.

Cook for 10 minutes, until quite dry and paste-like, then add the chickpeas and ½  cup water. Warm them for a couple of minutes, then add the cumin and coriander, chilli powder, turmeric and salt. Mix well, and bring to boil for 20 minutes

Add the spinach. Cover and let the spinach wilt

Cook for around 5 minutes, until the spinach is soft and tender, and serve.