This chickpea and spinach curry is a delicious vegan and gluten-free dinner made from store cupboard staples and is on the table in 30 minutes. It is a useful recipe for those nights when you get to dinner time, look in the fridge, and remember you meant to go to the shops.
It is a curry that is fragrant with spices rather than hot - that said, I do like to add a pinch of cayenne for a touch of heat, however you can leave this out if your family are not fans of spicy heat.
Like many curries, this chickpea curry is even better the next day, making it a great recipe for meal prepping and then just reheating for a quick dinner.
If you don't have fresh spinach, simply add frozen spinach instead, adding it when you add the tomatoes. Feel free to add extra vegetables too - broccoli, cauliflower or a handful of frozen peas work especially well.
Serve with cooked brown or white rice, or quinoa.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 onion diced
- 3 cloves garlic minced
- 2 cm fresh ginger finely grated
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- pinch cayenne pepper optional
- 1 tablespoon tomato puree / paste
- 400 g tinned chopped tomatoes
- 120 ml vegetable stock
- 800 g tinned chickpeas drained and rinsed
- 150 g baby spinach
- 1 teaspoon garam masala
- pinch salt
To serve
- boiled basmati rice
- fresh coriander
Method
- Fry the onion in the olive oil in a large pan over a low heat for 5-10 minutes until soft.
- Add the garlic and ginger and cook for 1 minute.
- Add the ground turmeric, ground cumin, ground coriander and cayenne pepper, if using, and cook for 30 seconds, until fragrant.
- Stir in the tomato puree / paste, then pour in the tomatoes and vegetable stock and add a pinch of salt. Simmer for 5-7 minutes over a low-medium heat until thickened slightly.
- Stir in the drained chickpeas and baby spinach, together with the garam masala.
- Simmer for 3-5 minutes, until the chickpeas are heated through and the spinach has wilted.
- Spoon over cooked rice and sprinkle with fresh coriander, if using.
- Store any leftover curry in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months.
Notes
Spinach – If you don’t have fresh baby spinach to hand or want a cheaper alternative, you can use frozen spinach – add it to the pan when you add the tomatoes.
If you want to add extra vegetables to the curry: broccoli or cauliflower florets work well – add them to the curry just before the chickpeas. Or add a handful of frozen peas with the chickpeas.
Nutrition
Calories 409kcal | Carbohydrates 65g | Protein 20g | Fat 9g | Saturated Fat 1g | Polyunsaturated Fat 3g | Monounsaturated Fat 4g | Sodium 310mg | Potassium 1070mg | Fiber 18g | Sugar 14g | Vitamin A 3778IU | Vitamin C 26mg | Calcium 186mg | Iron 8mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 onion diced
- 3 cloves garlic minced
- 2 cm fresh ginger finely grated
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- pinch cayenne pepper optional
- 1 tablespoon tomato puree / paste
- 400 g tinned chopped tomatoes
- ½ c vegetable stock
- 800 g tinned chickpeas drained and rinsed
- 150 g baby spinach
- 1 teaspoon garam masala
- pinch salt
To serve
- boiled basmati rice
- fresh coriander
Method
- Fry the onion in the olive oil in a large pan over a low heat for 5-10 minutes until soft.
- Add the garlic and ginger and cook for 1 minute.
- Add the ground turmeric, ground cumin, ground coriander and cayenne pepper, if using, and cook for 30 seconds, until fragrant.
- Stir in the tomato puree / paste, then pour in the tomatoes and vegetable stock and add a pinch of salt. Simmer for 5-7 minutes over a low-medium heat until thickened slightly.
- Stir in the drained chickpeas and baby spinach together with the garam masala.
- Simmer for 3-5 minutes, until the chickpeas are heated through and the spinach has wilted.
- Spoon over cooked rice and sprinkle with fresh coriander, if using.
- Store any leftover curry in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months.
Notes
Spinach – If you don’t have fresh baby spinach to hand or want a cheaper alternative, you can use frozen spinach – add it to the pan when you add the tomatoes.
If you want to add extra vegetables to the curry: broccoli or cauliflower florets work well – add them to the curry just before the chickpeas. Or add a handful of frozen peas with the chickpeas.
Nutrition
Calories 409kcal | Carbohydrates 65g | Protein 20g | Fat 9g | Saturated Fat 1g | Polyunsaturated Fat 3g | Monounsaturated Fat 4g | Sodium 310mg | Potassium 1070mg | Fiber 18g | Sugar 14g | Vitamin A 3778IU | Vitamin C 26mg | Calcium 186mg | Iron 8mg
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