Chick Peas and Spinach

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1 onion, chopped

3 tomatoes, chopped

2 tins chickpeas

8oz (200g) spinach

Cumin seeds

Chilli powder, ground coriander, cumin powder

Lemon juice

Boil water and cook spinach until soft. Drain and chop.

Heat some oil and fry 1 tsp. cumin seeds. Add chopped onion and cook until brown.

Add cooked spinach and chopped tomatoes. Add some salt, 1/2 tsp. chilli powder, 2 tsp. coriander, 2 tsp. cumin, 1 tsp. sugar, 1 tbsp. lemon juice.

Stir in chick peas and 6 fl. oz. (150ml) water.

Cover pan and simmer for 10 minutes.

Serves 2