• Half Leek – diced finely
  • 1 chilli – finely chopped
  • 2 tsp grated ginger
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 2 x can” no added “salt chickpeas, rinsed and drained
  • 400g can diced tomatoes
  • 125ml water
  • 1 bunch English spinach, trimmed and shredded


  1. Large pan, add tbsp olive oil. Saute leeks until soft and golden. Add the spices.
  2. Cook stirring occasionally 1-2 min until aromatic. Add 1 ½ cans of chickpeas to pan. Keep the ½ can chickpeas aside. Add the tin of tomatoes to the pan. Stir the pan to coat the chickpeas in tomatoes.
  3. Take the ½  can chickpeas place in a bowl and mash the chickpeas till they form a paste then add to the pan
  4. Stir the pan for 10min adding the water to the pan if needed
  5. Serve with the wilted English spinach and some coriander if desired

Recommend to serve with David’s Cauliflower Rice


This recipe has been kindly shared by David Marston from:

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