Spinach and Chickpea Curry

20 Mins
2 Servings
Great on top of fluffy white rice or with a naan bread, this vegan recipe uses only canned and frozen ingredients which are cheap and keep for ages.
Recipe by:  
Alice Joslin

600g jar of passata

1 clove garlic

1 teaspoon curry powder

½ teaspoon paprika 

400g jar of chickpeas

400g frozen spinach

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Let's Cook:

Chop the garlic and fry on a gentle heat in a little oil for 1 minute. Add the passata and spices and simmer for another 2 minutes. Throw in the frozen spinach and stir it up until softened and combined. Drain the chickpeas and stir them into the sauce. Cook for about five minutes more until the curry is piping hot.

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