Chickpea & Sweet Potato Curry

Ingredients

• a third of a tin of chickpeas, drained
• 1 small sweet potato, cubed
• a handful of frozen spinach
• half an onion, chopped
• 1 large tomato, chopped
• 2 tsp curry powder
• 1 tsp rapeseed oil
• 120g cooked rice

Method

1. 1Fry the onion in the oil for 4 minutes, add the curry powder.
2. 2Add the sweet potato, tomato and 250ml water and simmer for 12 minutes.
3. 3Stir in the chickpeas and spinach and cook for 5 minutes.
4. 4Serve with the rice.

Around £1.31 per serving at supermarket own-brand prices (estimate).