I used to really enjoy chickpea curry however I cannot tolerate this due to chickpeas being high FODMAP in larger quantities. I decided to use tofu and chickpeas in this recipe. The tofu helps bulk it out to reduce the overall FODMAP content making it low FODMAP.

Makes 5 portions. If you want a larger portion, decrease the amount of chickpeas you use in the recipe.

Ingredients:

• 200g drained and rinsed canned chickpeas
• 100g spinach
• 450g firm tofu
• 1/2 tablespoon garlic infused oil
• 1/2 cup green part of spring onion
• 2 tablespoon ginger paste
• 1 chilli pepper
• 1/4 teaspoon asafoetida
• 1 can plum tomatoes
• 3 teaspoons dried fenugreek leaves
• 1 teaspoon turmeric
• 200mls water
• 1 teaspoon garam masala

Method:

1. Heat oil in a heavy based pan.
2. Add the spring onion. Saute for 2 minutes.
3. Add the asafoetida, ginger and chillis. Stir for a few seconds.
4. Add the tomatoes and stir in. Cook for a few minutes.
5. Add the tofu, chickpeas and spinach. Stir well.
6. Add the turmeric.
7. Add 200mls water and bring to a boil.
8. Simmer for a further 20 minutes or until you achieve a thick sauce.
9. Finally add the garam masala and fenugreek leaves.