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.
- Put the oil in a large pan over a low-medium heat.
- 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.
- Add the onion and ginger and cook for about 10 minutes. stirring regularly until softened.
- Add the garlic and chilli and cook for 1 minute more.
- Gradually pour in the stock, scraping any sticky bits from the bottom of the pan as you go.
- Stir in the potato and tomato.
- Bring to the boil and then reduce to simmer for about 15 minutes or until the potatoes are tender.
- Stir in the spinach, fistfuls at a time, until wilted.
- Add the chickpeas to heat them through, if using, then season the soup to taste and remove
- from the heat.
- Ladle into bowls and serve.
Extract from Eating Well Made Easy by Lorraine Pascale (Harper Collins, £9)