Chickpea and spinach mini curry

Ingredients

• 1 tsp oil
• ½ small onion, finely chopped
• 1 tbsp curry paste (mild or medium)
• 1 x 400g tin chickpeas, drained and rinsed
• 200g chopped tomatoes (half a tin)
• 2 handfuls baby spinach
• 4 tbsp plain Greek yoghurt, to serve
• Fresh coriander (optional)

Method

1. Soften the onion in the oil for 5 minutes. Stir in the curry paste for 1 minute.
2. Add the chickpeas and tomatoes and simmer for 10 minutes, adding a splash of water if it gets thick.
3. Stir in the spinach until wilted.
4. Serve in small bowls with 2 tbsp yoghurt each and coriander. Add a little rice or half a wholemeal flatbread if you fancy it (not included in the protein figure).