Lentil & Chickpea Tomato Stew

Ingredients

• a third of a tin of lentils, drained
• a third of a tin of chickpeas, drained
• 2 large tomatoes, chopped
• half an onion, chopped
• a handful of frozen spinach
• 1 tsp ground cumin
• 1 tsp rapeseed oil
• 100g cooked rice

Method

1. 1Fry the onion in the oil for 4 minutes, add the cumin.
2. 2Add the tomatoes and 100ml water and simmer for 8 minutes.
3. 3Stir in the lentils, chickpeas and spinach and cook for 5 minutes.
4. 4Serve with the rice.

Around £1.12 per serving at supermarket own-brand prices (estimate).