Spinach, aubergine and chickpea curry | LiveLCA

Ingredients

• 2 fresh hot green chillies, halved and thinly sliced, seeds included
• 1kg/2¼lb fresh spinach
• 2 garlic cloves, finely chopped
• salt
• 1 tbsp cumin seeds
• 400g/14oz tinned chopped tomatoes
• 200g/7oz tinned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp coriander seeds, ground
• 2 medium red onions, chopped