Vegan chickpea and spinach curry is quick and easy to make with cookbook author Chetna Makan's recipe.

This recipe uses mostly store cupboard ingredients, using chickpeas as the main source of protein. Serve on its own or with rice, with a slice of sourdough or with naan bread as Chetna is doing.

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Ingredients:
2 tbsp sunflower oil
1 tsp cumin seeds
½1 green chilli, finely chopped
2 cloves garlic, chopped
1 onion, chopped
400g can chopped tomatoes
2 tbsp Cooks’ Ingredients Tikka Paste
2 x 400g cans chickpeas, drained and rinsed
400ml can coconut milk
1 tsp sugar
115g bag baby spinach, roughly chopped
Naan or rice, to serve

To view the full recipe | https://bit.ly/3dfM0zh
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