Servings: 6
Points/Serving: 2

1 tbs. vegetable oil
2 onions, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon dried chili pepper flakes, crushed
1/2 teaspoon turmeric
14.5 oz can tomatoes
28 oz can chickpeas, rinsed and drained
9 oz spinach
1/2 lemon, juice of

1. Heat the oil and gently fry the onions for 10 minutes.
2. Add the spices, stir well and cook for a further 2 minutes.
3. Add tomatoes and chickpeas and simmer for 25 minutes.
4. Increase the heat and stir in the spinach and lemon juice.
5. Serve when the spinach has wilted.