Go-To Spinach & Chickpea Curry



Cuisine: Indian
Serves: 4
  • 1 tbsp olive oil
  • 1 large onion, peeled and thinly sliced
  • 3 large garlic cloves, minced
  • 1 pinch piece of ginger, minced
  • 2 tsp garam masala
  • 1 tsp cumin
  • ¼ tsp cayenne pepper (or more or less to taste)
  • 2 cups cooked chickpeas (or 1 tin, drained)
  • 2 tins of chopped tomatoes (14oz)
  • pinch of sugar (optional, to cut through the acidity of the tomatoes)
  • 3 generous handfuls of fresh baby spinach
  • 2 tbsp fresh coriander, chopped (optional)
  • squeeze of fresh lemon (optional)
  • salt and pepper to taste
  1. Heat olive oil in a large lidded pan over medium heat
  2. Add the onions, and fry until translucent
  3. Add the garlic and ginger, and cook for a couple of minutes more, stirring frequently
  4. Add the garam masala, cumin and cayenne pepper, stir so that the onions have a nice coating of the spices, cook for just a minute until the spices are a little toasted
  5. Add the chickpeas and stir well so they are covered in oil and spice
  6. Add the tomatoes and sugar (if using), give everything a good stir, cover, and simmer for 20 minutes on low-medium heat.
  7. Add the spinach in batches, and stir until the spinach is wilted
  8. At the end of cooking, add a sprinkling of fresh coriander, and a squeeze of fresh lemon juice if desired
  9. Serve with rice or naan



Go-To Spinach & Chickpea Curry

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