Chickpea and Spinach Curry

This healthy, comforting curry is the perfect choice for a warming midweek meal as the weather turns cooler. Chickpeas provide a rich source of fibre, plant-based protein, and iron, along with fructo-oligosaccharides — a gut-friendly fibre that supports healthy digestion. Paired with spinach, which is packed with folate and additional iron, this simple yet nourishing dish delivers both flavour and a powerful nutritional boost.

From : The Vegetarian Athlete’s Cookbook

Serves 2

1 tbsp light olive oil or rapeseed oil

1 small onion, chopped

1 - 2 garlic cloves, crushed

1 slice fresh ginger, peeled and finely grated

½ green chilli, finely chopped

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon turmeric

200g (½ a tin) chopped tomatoes

400 g tin chickpeas, drained and rinsed

125g baby spinach

Salt and freshly ground black pepper

A handful of fresh coriander leaves, chopped

2 tbsp plain Greek yogurt

Heat the oil in a large heavy-based saucepan and add the onions, garlic, ginger, chilli, coriander, cumin and turmeric. Cook over a moderate heat for 10 minutes until the onions have softened.

Add the tomatoes and chickpeas. Bring to the boil, and then simmer for 10 minutes. Add the spinach and stir until the spinach has wilted. Remove from the heat, season with salt and pepper, and stir in the fresh coriander.

Serve with the Greek yogurt, and wholewheat couscous or wholegrain rice.

Per serving: 294cals, 18g protein, 10g fat (1 saturates), 29g carbs (9g total sugars), 10g fibre