Spinach and Chickpea Curry

Cook the rice according to packet instructions, or if using microwave rice wait until the final step to begin cooking.

Meanwhile, dice the onion and drain the chickpeas.

Heat the curry paste in a large non-stick frying pan; once it starts to split add the onion and cook for 2 minutes to soften.

Tip in the tomatoes and bubble for 5 minutes until the sauce has reduced. If using, begin cooking the microwave rice.

Add the chickpeas and some salt and pepper to the pan to cook for 1 minute more.

Take off the heat, tip in the spinach to wilt, then the lemon juice before serving with the rice.