375g pack Passage to India Butter Chicken Simmer Sauce
400g can chickpeas, drained
150g baby spinach
brown rice, to serve
Method
Heat oil in a large saucepan over a medium heat. Add onion and cook until soft
Add potatoes and Simmer Sauce and bring to the boil. Reduce to a gentle simmer and cover. Simmer 30 minutes or until potatoes are tender, stirring occasionally
Add chickpeas and spinach and stir until spinach wilts. Serve with rice
