Quick Chickpea Tikka Masala

Ingredients

• 655 gcanned chickpeas, drained and rinsed
• 1medium onion
• 3cloves garlic
• 1¾ tbspfresh ginger, grated
• 1¼ tbspcurry powder
• 1¼ tspsmoked paprika
• ½can (796 ml) crushed tomatoes
• 200 gplain 0% Greek yogurt
• 100 gbaby spinach
• 3 tspcanola or avocado oil
• ¾ tspsalt
• 200 gdry long-grain white or basmati rice
• 6 gfresh cilantro

Method

1. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Dice the onion and mince the garlic and ginger.

3. Heat the oil in a large skillet over medium heat. Cook the onion, garlic and ginger for 5 minutes until soft. Stir in the curry powder and smoked paprika for 1 minute.

   6 min timer

4. Add the crushed tomatoes and simmer over medium-low heat for 10 minutes until thick.

   10 min timer

5. Add the chickpeas and spinach and simmer for 3 minutes until the spinach wilts.

   3 min timer

6. Take the pan off the heat and stir in the Greek yogurt and salt; adding yogurt off the boil stops it splitting.

7. Serve the tikka masala over the rice, scattered with chopped cilantro.

Storing and reheating

Keeps 4 days.