Ticking off the ingredients against our Vegan Nutrition Chart nothing was missing, so a great meal all round.

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Chick Pea Curry: total time around 30 mins, serves 2-3

Olive oil
2 medium onions, chopped
100g chick peas, soaked and cooked
1 bulb garlic
1″ piece of ginger
1 tbsp curry powder
1 tsp cumin seeds
1 tsp ground coriander
1 tbsp tamarind paste
3 medium tomatoes, skinned and chopped
100g spinach, finely chopped
salt/pepper

1. Heat wok or large saucepan. Pour in oil and stir fry onions until soft.
2. Add rest of ingredients and heat gently; simmer for 10-15 minutes.
3. Serve with rice.

Notes: A really quick and easy recipe. Cook the chick peas as you are preparing and cooking the rest of the ingredients (they only take 20 minutes). To skin the tomatoes, slice the skin and place in with the chick peas for 10 minutes which loosens the skin. I don’t put salt and pepper in this recipe, but see how your taste buds like it.