Spinach, aubergine and chickpea curry

Ingredients

• 1kg/2¼lb fresh spinach
• 2 tbsp olive oil
• 2 medium red onions, chopped
• 200g/7oz tinned chickpeas, drained and rinsed
• 2 garlic cloves, finely chopped
• 2 fresh hot green chillies, halved and thinly sliced, seeds included
• 1 tbsp coriander seeds, ground
• 1 tbsp cumin seeds
• 1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice
• 400g/14oz tinned chopped tomatoes
• salt

Method

1. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.

2. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.

3. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.

4. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.