Student cookbook: Quick chickpea curry

An instant, simple and warming veggie curry for cold weather. Serves: 1-2 Cooking time: 15 mins 2 tbsp light olive or vegetable oil 1 medium to large onion, peeled and roughly chopped 2 cloves of garlic, peeled and crushed 1½ tsp ground turmeric 1 tsp ground cumin 1/4 tsp chilli powder, hot paprika or a shake of hot pepper sauce ½ a 400g can of chopped tomatoes, or 200ml passata 1 x 400g can of chickpeas, drained and rinsed 2 handfuls of spinach leaves, shredded 1 heaped tbsp fresh coriander leaves, chopped Small carton of unsweetened plain or soy yoghurt Naan or pitta bread to serve Heat the oil in a frying pan and fry the onion for about 4-5 minutes until soft. Stir in the garlic and spices and fry for a few seconds, then tip in the tomatoes and break them up with a wooden spoon, spatula or fork. Bring to the boil, add the chickpeas, cover the pan and simmer for 7-8 minutes. Chuck in the spinach and coriander and cook for another couple of minutes. Add salt to taste. Serve with a dollop of yoghurt and some warm pitta bread or naan. Tip: Spinach and other shredded greens can be used in place of fresh herbs to add a splash of colour – and a bit of veggie goodness – to a dish.