Ingredients
- 2 large bags spinach
- 2 tbsp. olive oil
- 3 cloves garlic, peeled and chopped
- 1 dice–sized cube of ginger, peeled and finely chopped
- 2 red onion, peeled and sliced
- 250g chickpeas, drained and rinsed
- 2–3 hot green chillies, finely chopped including the seeds
- Large handful of kale, roughly chopped
- 1 tbsp. cumin powder
- 1 tbsp. coriander powder
- 1 large aubergine, cut into medium-sized chunks
- 1 x 400g tin chopped tomatoes
- Salt
- pepper
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