1 onion, chopped
3 tomatoes, chopped
2 tins chickpeas
8oz (200g) spinach
Chilli powder, ground coriander, cumin powder
Boil water and cook spinach until soft. Drain and chop.
Heat some oil and fry 1 tsp. cumin seeds. Add chopped onion and cook until brown.
Add cooked spinach and chopped tomatoes. Add some salt, 1/2 tsp. chilli powder, 2 tsp. coriander, 2 tsp. cumin, 1 tsp. sugar, 1 tbsp. lemon juice.
Stir in chick peas and 6 fl. oz. (150ml) water.
Cover pan and simmer for 10 minutes.