Spinach and Chickpea Curry

June 15, 2021

Spinach and Chickpea Curry

Simple, quick and nutritious


  • 1 onion, chopped
  • 2 garlic cloves
  • Lump of ginger about the size of your thumb.
  • 400g tin of tomatoes
  • Oil (I use Chiltern Rapeseed Oil – available here:
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • Chilli powder to taste
  • 400g chick peas
  • Bag of fresh spinach
  • Lemon juice



Put the onion, garlic, ginger and tomatoes into a bowl and blend until smooth. I use a stick blender similar to this one available from Amazon:

Heat the oil in a pan and add the spices. Fry for about 2 minutes.

Add the tomato mixture and simmer for about 20 minutes.

Add chickpeas. Simmer for 2 or 3 minutes.

Add the spinach and cook gently until the spinach has gone soggy.

Season with salt, pepper and lemon juice.

Serve with rice. Add a garnish of e.g. thinly sliced red onion or cucumber.


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