Chickpea Chana Masala

Ingredients
1 onion
2 handfuls spinach
1 tomato or several cherry tomatoes
1 can chickpeas
chunk of ginger
1 tbsp tomato puree
1 stock cube
200ml boiling water
1 tbsp garam Masala
1 tsp turmeric
1/2 red chilli or some dried chilli flakes
Dollop of yoghurt
Fresh mint or tsp of mint sauce
Method
Fry the chopped onion in a little oil for 5 minutes.
Add the spices and chopped ginger and heat for a further minute to release the flavours.
Add the tomato puree and chilli and mix together.
Add the stock disolved in the boiing water and the tin of drained chickpeas.
Simmer for 5 minutes and then add the fresh tomatoes, cook for a further 5 minutes and finish by wilting the spinach over the chana.
Serve with the yoghurt and mint .