Chickpea and Spinach Curry

1 can chickpeas(400g undrained)
1 medium onion diced finely
2 cups spinach
1 large tomato diced
1 tsp tumeric
1 tsp dried coriander (cilantro)
2 tbsp fresh coriander chopped finely
1 small red chilli
1 small green chilli
1 inch piece of ginger root crushed
1 garlic clove crushed
2 tsp garam masala
1 tbsp lemon juice
1/3 cup of low fat plain yogurt

1. Drain the chickpeas and retain the water
2. Add the sunflower oil to a pan and under a low heat fry the onion, garlic, ginger, chilli and tumeric until golden.
3. Add tomato and cook until soft.
4. Add the drained chickpeas and the dried coriander and cook for 10 minutes
5. Add the liquid retained from the can and cook for a fiirther 10 minutes.
6. Add the spinach, lemon juice, fresh coriander and garam masala to the pan and heat until the spinach has wilted.
7. Add up to another cup of water if there is not enough sauce.
8. Stir in the yogurt and serve immediately with steamed rice, cucumber and mint raita or a carrot salad.



Serving Size: Makes 2 servings (about 1 cup each)

Number of Servings: 2

Recipe submitted by SparkPeople user NATSNATS1.