Chicken & Chickpea Tomato Stew

Ingredients

• 2 skinless chicken thighs, diced
• a third of a tin of chickpeas, drained
• 2 large tomatoes, chopped
• half an onion, chopped
• 1 garlic clove
• 1 tsp curry powder
• a handful of frozen spinach
• 120g cooked rice
• 1 tsp rapeseed oil

Method

1. 1Fry the onion in the oil for 3 minutes, then add the chicken and garlic and brown for 4 minutes.
2. 2Stir in the curry powder, chopped tomatoes and 100ml water.
3. 3Simmer for 10 minutes, then add the chickpeas and spinach and cook for 3 minutes more.
4. 4Serve over the hot rice.

Around £1.65 per serving at supermarket own-brand prices (estimate).