Spinach, chickpea and kumara curry (can substitute sweet potato if you can't get kumara)
Large onion, chop into 1cm squares (roughly). Fry in a couple of tablespoons of oil with an inch of grated ginger, 2 chopped / grated / crushed garlic cloves, 3 teaspoons curry powder (can make your own or use bought), 3-4 teaspoons cumin.
When onion translucent add to slow cooker with 2 cans drained chickpeas, one tin chopped tomatoes, 400g chopped kumara / sweet potato, and some of the chickpea brine (just under as much as is in one can). Stir it all in and cook on low for 6h.
2 bunches of spinach roughly chopped 30mins before the end, or 4-500g baby spinach 5mibs before the end.
Serve with naan bread.
Spinach & 3 cheese cannelloni
Fry a chopped clove of garlic in some olive oil in a shallow pan, add a teaspoon of sugar (optional) and good glug white wine vinegar, stir a few seconds then add 2 tins chopped tomatoes and simmer for 20 mins to reduce.
500g spinach in colander, pour over a kettle of boiling water to wilt, rinse in cold and squeeze thoroughly in tea towel.
Pulse in food processor then add 2 tubs ricotta, 50g grated Parmesan and a good grating of fresh nutmeg. Pulse to mix thoroughly.
Use a piping bag to fill cannelloni with spinach & cheese mix, lay in oven dish (I use a lasagne dish) as a flat layer.
Pour over tomato sauce, top with more Parmesan and lots of mozzarella.
Bake at 180-200 for 30-45mins, serve with green salad.