So Fridays are really busy and I don’t have much time to cook and eat tea before I go back out to work. Enter chickpea curry:
Boil rice, in the meantime add to a saucepan tinned tomatoes, tinned chickpeas and curry paste.
Half way through rice boiling adda load of spinach to the curry.
Seriously, it took 20 minutes, and I could make vegan chocolate microwave cake with defrosted cherries while it was: