mushroom and chickpea curry

I love this curry, It's filling and syn free.

Ingredients

• Low calorie cooking spray
• 1 onions, thinly sliced
• 3 garlic cloves, crushed
• 450g mushrooms
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp ground coriander
• 1-2 chillies, deseeded and chopped
• 1 x 400g can chopped tomatoes
• 120g fresh spinach leaves, trimmed and washed
• 400g cooked/tinned chick peas
• Salt and freshly ground black pepper
• 2 tbsp chopped fresh coriander

Method

1. Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onions, garlic and mushrooms and cook for about 5 minutes, until softened and golden.
2. Add the spices and chillies, stir well and cook gently for about 3 minutes. Stir in the tomatoes and spinach and reduce the heat to a bare simmer.
3. Simmer gently for 5 minutes and then add the chick peas. Continue simmering for 5-10 minutes, until the spinach has wilted and the tomato liquid has reduced.
4. Season to taste with salt and pepper and then stir in the chopped coriander.