Vegan Chickpea and Spinach Curry

I much prefer my cookbooks to be paper-based (as opposed to paperbacks which now I much prefer to be Kindle-based), but when I saw The Skinny Slow Cooker Vegetarian Recipe Book on Amazon for 99p, I thought I’d give it a go.

It’s great. I made this curry last night and will be making a bean, potato and cheese stew from it tonight.

Chickpea and Spinach Curry (serves 4)
(adapted from The Skinny Slow Cooker Vegetarian Recipe Book)

2 400g tins chickpeas, drained
1 onion, chopped
3 tbsp tomato puree
2 cloves garlic, crushed
1/2 tsp ginger powder
1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
2 tsp tumeric
1/2 tsp chilli powder
75g fresh spinach
500ml stock
pinch salt

Combine all the ingredients except the spinach in the slow cooker. Cover and leave on low for 4-6 hours or on high for 2-4 hours. Add a little more stock during cooking if needed, or if it needs thickening remove the lid and leave to cook on high for a further 45 minutes or until you get the desired consistency. Stir in the spinach and heat through until wilted.