Chickpea and Spinach Curry

• 1 tin Chickpeas
• 1 bag Baby Spinach
• 1 Onion
• 2 Garlic, crushed
• 1 tsp Ginger, grated
• 1 tin Plum Tomatoes
• 200 g Couscous
• 200 ml Vegetable Stock
• 1 Lemon, zest and juice
• 1 tbsp Garlic Oil
• 1 tbsp Olive Oil
• 1 tsp Cumin Seeds
• 1 tsp Black Mustard Seeds
• 1 tsp Turmeric
• 1 tsp Chilli Powder
• 1 tsp Ground Coriander

Instructions

1. 1
   Heat oil in a medium size pot and cook the onion for 5 minutes until nice and soft.
2. 2
   Add the ginger, cumin seeds and black mustard seeds, stir everything together and cook on a low heat for 10 minutes stirring from time to time, then add the garlic and cook for a few minutes.
3. 3
   Add the tin of tomatoes, a little water, chilli, turmeric, coriander and the chickpeas, stir everything together and bring to a bubble. Simmer for 10 minutes.
4. 4
   Add the spinach, pop the lid on and let the heat wilt the spinach leaves for 5 minutes.
5. 5
   At this stage get on with the couscous, boil a kettle of water.
6. 6
   Put the couscous into a bowl with salt, pepper, add the lemon zest and pour over the stock. Cover and leave for 5 minutes.
7. 7
   Give the curry a good stir, add the lemon juice and check the seasoning.
8. 8
   Fluff the couscous up with a fork, drizzling with the olive oil, and season.