In this dish the spinach is at its brightest just after it is folded through, but leftovers are equally delicious.
3 Tbsp vegetable oil 2 large onions, peeled and sliced 3 cloves garlic, peeled and crushed Small knob ginger, about as big as your thumb tip, peeled and grated ½ tsp turmeric 1 tsp cumin seeds 2 hot red chillies, chopped 3 medium-large (600g/1 lb 3 oz total weight) potatoes, peeled and cubed 1 tsp salt 6 medium tomatoes, skinned and chopped 400g (14 oz) can chickpeas, drained 120g (4 oz) baby spinach leaves
1 Put oil in a medium frying pan (skillet) over medium heat. Add onions and cook for 25-30 minutes, stirring often, until golden. Stir in garlic, ginger, turmeric, cumin seeds and chillies. Cook, stirring off and on, for 2-3 minutes.
2 Add potatoes, salt and tomatoes, cover, and turn heat very low. Cook gently for about 20 minutes, until potatoes are tender
3 Stir in chickpeas, then put spinach on top. Cover pan for a few minutes until spinach wilts a little, then stir it through. Serve.