By now I’m sure you all know how much I love a good curry, this recipe is my latest combination. On Sunday I decided to make a big pot of curry using whatever veggies and beans I had in the house to take for my packed lunches. The chickpea, spinach and red pepper just looked so bright and colourful together and the flavours really compliment each other well. I also used our brand new wok to make this curry, all our pots and pans were on the way out so we headed over to TK Maxx to buy some more, they have the best kitchen department! Each portion of this curry comes in at 254 calories.Ingredients – Serves 41 Tablespoon of Olive Oil1 Onion, finely choppped1 Large Red Pepper, cut into small slices2 Garlic Cloves, finely choppedA Thumbpiece Size of Ginger, grated or finely chopped2 Birds Eye Chilli’s, finely choppedA Tablespoon of Cumin SeedsA Tablespoon of Curry PowderA Teaspoon of Turmeric400g Tin of Chopped Tomatoes2 x 400g Tin of Chickpeas, drained and rinsed200g Spinach Leaves1 Teaspoon of Garam MasalaSalt & Pepper, to tasteMethod – Takes around an hour1. Add the tablespoon of olive oil to a wok or large frying pan, heat onto a medium temperature. Add the onion and pepper and cook for around 8 minutes until they are starting to turn soft and golden. Add the garlic, ginger and chillis and cook for a further 2 minutes. Add the spices and cook for one more minute.2. Add the chopped tomatoes to the wok, fill up the can with hot water and add to the wok too. Add the chickpeas and simmer on a medium/low heat (so it’s bubbling gently) for a good half an hour. 3. When the sauce has thickened, taste and season with salt and pepper. Add the spinach leaves and garam masala and cook for a further 10 minutes on a low heat. Serve with rice or as part of an Indian meal.