Make dinner
from what you have.

Perfect — that's a 20-minute dinner, no shopping needed.

Creamy tomato chickpea + spinach, over rice (serves 2)

Get rice on first — that's your long pole. While it cooks:

1. Glug of oil in a wide pan, medium heat. If you've got onion or garlic, soften a chopped onion for 3–4 min, then a clove or two of garlic for 30 sec. Skip if not.
2. Add your spices: a tsp each of ground cumin and coriander, a tsp of sweet paprika (not hot), good pinch of salt. Let them sizzle 30 sec — that's where the flavour comes from.
3. Tip in the tin of tomatoes and the drained chickpeas. Simmer 8–10 min, uncovered. Mash a few chickpeas against the pan with your spoon — that's what thickens it into a sauce.
4. Stir in the spinach in handfuls until it just wilts, ~1 min.
5. Off the heat, swirl in the yogurt. To stop it splitting: spoon a little of the hot sauce into the yogurt first, stir, then add it all back. About 150g (a big couple of spoonfuls) is right for two.
6. Taste, add salt, and a squeeze of lemon if you've got one. Serve over the rice.

Swaps: pasta works just as well — keep a splash of the cooking water to loosen the sauce. No lemon, fine.