Chickpea and spinach curry

Main Dish
2 servings
15 min
35 min
Very Easy


Number of serving: 2
1 teaspoon oil

1 teaspoon butter

1 onion - chopped

2 cloves garlic - finely minced

2-3 thin chilies - finely chopped (more or less depending on how hot you want it)

1 inch ginger - thinly chopped

1 pepper - chopped

1 teaspoon turmeric

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garam masala powder

1 teaspoon ground coriander

1 tin chopped tomatoes

2 teaspoons tomato puree

1 tin chickpeas/garbanzo beans

large handful spinach

chopped coriander/cilantro


  • Heat oil and butter in pan. Fry onions for 2-3 minutes until soft.
  • Add chilies, garlic, ginger, tomato puree and spices then fry 2-3 more minutes.
  • Add in chopped pepper and reduce heat to low for 5 minutes.
  • Add chopped tomatoes and chickpeas and simmer gently for 20-30 minutes.
  • In the last few minutes of cooking stir in the spinach to wilt.
  • Top with fresh chopped coriander.
  • Serve with rice, naan bread, poppadoms, onion bhajis, mango chutney, onion salad.


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