Chickpea & Spinach Curry with Yogurt

Ingredients

• 4 tbsp (36 g) almonds
• 2 1/2 cups (440 g) canned chickpeas, rinsed
• 1 1/4 cups (200 g) canned cannellini beans, rinsed
• 1 1/4 cups (300 g) plain Greek yogurt
• 3 cups (740 g) passata
• 8 cups (240 g) baby spinach
• 2 onions (240 g)
• 4 tbsp (60 ml) olive oil
• 4 tbsp (60 g) fresh ginger
• 3 tbsp (16 g) ground cumin
• 1 1/2 tbsp (10 g) ground turmeric
• 4 tbsp (60 ml) lemon juice

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Method

1. Soften the onion in the oil for 6 minutes, then add the ginger, cumin and turmeric for 30 seconds.
2. Pour in the passata with a cup of boiling water, add the beans and simmer 12 minutes, crushing a third of them against the pan so the sauce thickens.
3. Add the chickpeas and cook 5 minutes, until they are hot through and have taken the color of the sauce, then wilt in the spinach.
4. Take the pan off the heat and let it stop bubbling before you beat the yogurt in; stirred into a live simmer it splits. Finish with the lemon and toasted almonds.