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Curried Chickpeas

You will need

1 onion, finely diced
1 carrot, chopped
400g can chickpeas in water drained and rinsed
2 x 400g canned diced tomatoes (salt reduced)
1 tbsp tomato purée (salt reduced)
¾ tsp garam masala
½ cup of spinach
1 tsp olive oil for frying

Cook the onion and carrot in olive oil until soft. Add the rest of the ingredients except the spinach, bring to the boil, reduce the heat then simmer for 25 minutes. Mix in the spinach and stir until wilted. Serve with rice.