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Chickpea & spinach chapatis

An easy Indian-style veggie supper that's low in fat

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 424
  • Carbohydrates 64
  • Saturated Fat 2
  • Sugar 14
  • Protein 19
  • Fat 12
  • Fibre 0
  • Salt 1.81

Nutrition per serving

  • Calories 424
  • Carbohydrates 64
  • Saturated Fat 2
  • Sugar 14
  • Protein 19
  • Fat 12
  • Fibre 0
  • Salt 1.81

Ingredients

  • 1 tbsp olive oil
  • 2 onions, sliced
  • thumb size piece fresh root ginger, grated
  • 1 tbsp garam masala
  • 400g can cherry tomatoes
  • 410g can chickpeas, drained
  • 500g bag spinach leaves
  • 8 chapatis

Tip

Yellow yogurt
Mix 200ml low-fat natural yogurt with 1 tsp turmeric and 2 tbsp chopped mint leaves or 1 tsp dried mint.

Method

  1. Heat the oil in a large frying pan, then gently cook the onions and ginger for 5 mins until beginning to soften. Stir in the spice, cook for 1 min, then add the tomatoes and chickpeas. Fill the tomato can one-third with water, tip this in too, then bubble for 5 mins until the sauce has thickened a little. Stir in threequarters of the spinach leaves, a handful at a time, then warm through for a few mins.

  2. Heat the chapatis in the microwave, following the pack instructions. Serve the curry spooned into the warm chapatis, with the remaining spinach and a dollop of Yellow yogurt if you like (recipe below).

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