CHICKPEA SPINACH CURRY

This is the best chickpea spinach curry recipe made with simple ingredients, basic pantry spices and it only takes 20 minutes. Perfect for a quick and healthy weeknight dinner!

Ingredients

2 tablespoons neutral oil
1 medium onion finely diced
2 cloves of garlic minced
2 teaspoons minced ginger
1 - 2 spicy green chili peppers minced (adjust to taste)
1 tablespoon curry powder
1 teaspoon cumin
4 tablespoons tomato paste
1 can (425 grams) diced tomatoes
1 can (425 grams) chickpeas, drained and rinsed
1 cup (250 ml) vegetable stock
1 ½ packed cups (45 grams) chopped spinach
2 teaspoons garam masala
½ teaspoon salt or to taste
A handful of chopped fresh cilantro

Instructions

Heat the oil in a large pan over medium heat. Add the onion and fry until soft and transparent - about 5 minutes. Add the garlic, ginger and chilli pepper and fry for another couple of minutes until soft.
Add the curry powder and cumin and fry, stirring continuously, for about a minute to bring out the flavours.
Add the tomato paste and stir well. Fry for about 2 minutes until the tomato paste darkens in colour slightly.
Add the diced tomatoes, chickpeas and vegetable stock. Bring to a boil then reduce the heat to a gently simmer and simmer for about 5 minutes to heat the chickpeas through.
Stir in the spinach and allow it to wilt. Stir in the garam masala and salt and cook for another minute to allow the flavours to meld.
Remove the pan from the heat and stir in the cilantro.

WHAT TO SERVE WITH CHICKPEA SPINACH CURRY

Rice: Basmati rice is the go-to for Indian-style curries but you can use any type of rice that you have on hand. If you don’t want rice, try quinoa or cauliflower rice instead.