Ingredients

Method

Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.

Blitz the onions with the garlic, ginger and green chillies. Melt the butter in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 minutes, until softened.

Stir in the spices, and cook for 3 more minutes, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Blitz the tomatoes and stock cube in a blender until smooth and add with coconut milk and cook for 5 minutes. Tip in the strained chickpeas and spinach. Cook for 10 minutes. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.

Season to taste with the salt and sugar