Baked mini spinach and onion bhaji with coriander dip | Diabetes UK

Ingredients

• 2 tsp rapeseed oil
• baking parchment
• 400g onions, thinly sliced (peeled weight)
• 100g gram (chickpea) flour
• 1-2 tsp curry powder (medium or hot)
• 2 heaped tbsp low-fat yogurt (100g)
• 100ml water
• 1 x 400g can chickpeas, drained and mashed (235g)
• 250g frozen spinach, defrosted with water squeezed out (150g when water squeezed out)
• 3 sprays oil
• For the dip:
• 1 clove garlic, crushed
• 2 spring onions, chopped
• 50g fresh coriander, roughly chopped
• juice half lemon
• 2 tbsp water