Chickpea and spinach curry
A comforting, no‑fuss meal that makes brilliant use of everyday staples. Tinned chickpeas, fresh or frozen spinach (put the rest back in the freezer!), and a handful of simple spices come together to create a flavourful dish that’s hearty, affordable, and naturally packed with nutritious goodness.
Serves 4 Download recipe
Ingredients
1 tbsp vegetable oil
2 medium onions – finely chopped
6 garlic cloves – finely grated
6cm piece of ginger – grated
Pinch of dried chilli flakes
1 tsp cumin
1 tsp coriander
2 tsp garam masala
1 tsp turmeric
2 tbsp tomato puree
2x 400g tins chopped tomatoes
400ml vegetable stock
2x 400g tins of chickpeas – drained
150g spinach – fresh or frozen
Natural yoghurt and fresh coriander to serve
Method
1. Heat the oil in a non-stick pan over a medium heat.
2. Add the onions and cook for approximately 10 minutes.
3. Add the garlic and ginger and cook for 2 minutes.
4. Sprinkle in the spices and cook for 1 minute, then add the tomato puree.
5. Add the tinned tomatoes, stock and chickpeas, bring to a simmer and cook for 20-30 minutes until the sauce thickens.
6. Stir through the spinach and cook very briefly until it just wilts.
To serve
Divide the curry and serve with yoghurt and coriander on top.
Recipe courtesy of Food for Thought, part of the Lily project, King’s Lynn & West Norfolk
