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Chickpea & Spinach Curry

A store-cupboard hero. Canned chickpeas transform into a hearty, spiced curry in under 30 minutes. Nutritious, budget-friendly, and delicious.

Indiandinnerlunchveganvegetariangluten-freedairy-free

Prep

5 min

Cook

20 min

Total

25 min

Servings

4

Difficulty

easy

Ingredients(11 items)

  • 🫘Chickpeas (Canned)2 x 400g tins
  • 🥬Spinach200g
  • 🥫Tinned Tomatoes400g
  • 🧅Onion1
  • 🧄Garlic3 cloves
  • 🫚Fresh Ginger1 inch
  • 🌶️Cumin1 tsp
  • 🟡Turmeric1/2 tsp
  • 🌶️Garam Masala1 tsp
  • 🫒Olive Oil1 tbsp
  • 🍚Rice300g

Method

  1. 1

    Cook rice. Sauté onion, garlic and ginger in oil for 4 minutes.

  2. 2

    Add cumin and turmeric, stir 30 seconds.

  3. 3

    Add tinned tomatoes and drained chickpeas.

  4. 4

    Simmer 12 minutes.

  5. 5

    Stir in spinach and garam masala. Cook until wilted.

  6. 6

    Serve over rice.