Spinach, red pepper and chickpea bhaji (HOT)

Serves: 3-4

Ingredients:

1 tablespoon sunflower oil
1 teaspoon finely grated fresh root ginger
2 garlic cloves, crushed
1 large shallot, finely chopped
1 red pepper, deseeded and cut into thin strips
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons tomato purée
150 - 200 ml water
200 g baby spinach leaves
200 g can chickpeas, drained
salt

Method:

1. Heat the oil in a large nonstick pan. Add the ginger and garlic and stir-fry for 30 seconds. Add the shallot and red pepper and cook for 5-6 minutes until slightly softened.

2. Stir in the chilli powder, ground cumin, ground coriander and tomato purée. Stir-fry for 2-3 minutes, then pour in the measured water, stir and bring to the boil. Stir in the spinach and chickpeas and cook for 5-6 minutes until the spinach has just wilted. Season.

Half the spices if you don't like it too hot.

Serve with indian roti bread.