Chickpea stew with tomatoes and chilli

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Heat a large, deep frying pan over medium to high heat. Add the oil, onion, garlic, ginger, chillies and salt and cook for 5 minutes or until the onions are soft, stir regularly.

Add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes or until the water evaporates.

Add the tomatoes and cook for another 2 minutes until soft.

Remove from heat and stir in the spinach. Top with yoghurt.

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