Spinach and chickpea curry - Penny Melville-Brown

Ingredients

• 1 tablespoon oil
• 2 teaspoons whole mustard seeds
• 1 onion, peeled and diced
• 4 cloves garlic, peeled and finely chopped
• 2 tablespoons fresh ginger, peeled and grated
• 3 teaspoons curry powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ½ teaspoon ground asafoetida
• 3 cardamom pods, crushed
• 1 teaspoon salt
• 1 tin/400g tinned plum tomatoes, squeezed and drained with juice reserved and tomatoes torn in to pieces
• 2 tins/800g chickpeas
• 2 bags/450g fresh spinach leaves