Nothing tastes as good as green feels

This is not a traditional recipes and it is unusual to have this dish in the form of a soup, but I feel it really does work. 

1. Put the oil in a large pan over a low-medium heat.
2. Add the mustard seeds, cumin, coriander and turmeric and cook for a couple of minutes or until you start to smell the aromas of the spices.
3. Add the onion and ginger and cook for about 10 minutes. stirring regularly until softened.
4. Add the garlic and chilli and cook for 1 minute more.
5. Gradually pour in the stock, scraping any sticky bits from the bottom of the pan as you go.
6. Stir in the potato and tomato.
7. Bring to the boil and then reduce to simmer for about 15 minutes or until the potatoes are tender.
8. Stir in the spinach, fistfuls at a time, until wilted.
9. Add the chickpeas to heat them through, if using, then season the soup to taste and remove
10. from the heat.
11. Ladle into bowls and serve.

Extract from Eating Well Made Easy by Lorraine Pascale (Harper Collins, £9)