Ingredients

• 45 ml (3 T) sunflower oil
• 1 onion, finely chopped
• 1 cloves garlic, crushed
• 1 bay leaf
• 5 ml (1t) cumin seeds
• 5 ml (1t) ground coriander
• 5 ml (1t) ground paprika
• 500 ml (2 C) vegetable stock or water
• 1 x 400 g can Rhodes Quality Tomato and Onion Mix
• 1 x 15 g sachet Rhodes Quality Tomato Paste
• 2 x 400 g cans Rhodes Quality Chickpeas in Brine, rinsed and drained
• 200 g baby spinach leaves, washed
• 65 ml chopped coriander
• salt and freshly cracked black pepper

To serve: plain yoghurt, roti or fresh bread,Heat the oil in a large saucepan.

Method

1. Add onion and until softened.
2. Add the garlic, bay leaf and spices and stir well.
3. Add the stock or water.
4. Add the Rhodes Quality Tomato and Onion Mix and the Rhodes Quality Tomato Paste.
5. Add the Rhodes Quality Chickpeas.
6. Bring to the boil, reduce to a simmer and cook until the sauce is slightly thickened.
7. Stir in the spinach and cook until the spinach is just wilted but still green.
8. Stir in the coriander.
9. Remove from the heat and season to taste.
10. Serve in bowls topped with the yoghurt.