Nutrition Info (Per Serving)

273kcal Energy

20g Carbohydrate

8.4g Protein

9.3g (of which Sugar)

15g Fat

8.8g Fibre

5.5g (of which Saturated Fat)

0.26g Salt

Ingredients

2 tbsp vegetable oil

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp chilli flakes

1 tsp ground coriander

1 tsp turmeric

2 leeks, washed and sliced

1 thumb size knob ginger- grated

3 cloves garlic, sliced

6 tomatoes chopped

1 400ml tin chickpeas, drained.

100ml coconut cream

200g spinach, chopped up roughly

Add the oil to a large frying pan and heat to a medium heat. Add in the cumin and mustard seeds. When they start to pop, add in the chilli flakes, coriander, and turmeric.
Stir for a few seconds, then add in the leeks. Fry for approx 6-7minutes until soft and browning.
Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes and 200ml water.
Cook for a further 5-6 minutes then add the chickpeas, coconut cream. Cover and simmer for 5 minutes, adding the spinach for the final 2 minutes.
Season to taste.

This delicious and healthy meal is great served with flatbreads or rice.

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