Spicy chickpeas, spinach and potatoes

Ingredients

• 1 teaspoon olive oil
• 1 onion, sliced
• 1 teaspoon chilli powder
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 300g/10½oz cooked potatoes, cut into chunks
• 1 x 420g can chickpeas, drained
• 1 x 400g can chopped tomatoes
• 100g/3½oz baby spinach leaves
• 1 tablespoon fresh coriander, chopped

Instructions

1. Heat the oil in a non-stick frying pan, add the onion, chilli powder, turmeric and coriander and fry for 2-3 minutes.
2. Stir in the potatoes, chickpeas and tomatoes and simmer for 10-15 minutes until the potatoes are tender
3. Add the spinach leaves and coriander into the chickpea mixture, heat through for 2-3 minutes, until the spinach has wilted then serve.