This vegan chana masala is so tasty! 

35 minutes …

For the base
2 x 400g tin chickpeas
2 x 400g tinned tomatoes
3 garlic cloves minced
1 medium heat red chilli
1 thumb sized piece of ginger (1/2 grated and 1/2 finely chopped)
2 x 400ml coconut milk (optional to make it creamy as traditionally it’s just tomatoes)
70g fresh or frozen spinach
Handful fresh tomatoes
200ml water
Spices & Seasoning
1 tsp cumin
1 tsp garam masala
1/4 tsp turmeric
1/2 tsp sea salt flakes
180g tilda basmati rice or 1 x tilda pouches.