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Chickpea and Spinach Curry with Garlic Naan

ingredients

serves 4
1 tbsp oil
1 large onion, peeled and sliced
3 cloves garlic, peeled and crushes
1 tsp dried chilli flakes
1 tsp cumin seeds
1 tsp turmeric
3 tbsp pumpkin seeds
420 g can unsalted chickpeas, drained and rinsed
300 g bag spinach, blanched and well drained
30 g sunflower spread
1 tbsp chopped fresh coriander
2 Naan bread
150 g 0% fat Greek yogurt

method

1. Preheat the oven to 180°C/350°F/Gas 4. Add the oil to a pan and cook the onion and 2 cloves of the garlic over a low to medium heat for 5 minutes, until soft. Increase
the heat and stir in the chilli, cumin, turmeric and pumpkin seeds. When it gives off an aromatic aroma, add the chickpeas and drained spinach.

2. Add 200 ml water to the pan, cover and simmer for 10 minutes.

3. Meanwhile, melt the sunflower spread over a gentle heat and cook the remaining garlic for 1 to 2 minutes. Stir in coriander and brush over Naan bread. Season, wrap in baking foil and bake for 10 minutes.

4. Remove the curry from the heat, stir in the yogurt and serve with the warm garlic Naan bread.

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