Chickpeas with tomatoes & spinach

Chickpeas with tomatoes & spinach

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(76 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa

Nutrition and extra info

  • Counts as 2 of 5-a-day
  • Easily doubled / halved
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal145
  • fat6g
  • saturates0g
  • carbs17g
  • sugars6g
  • fibre5g
  • protein7g
  • salt0.56g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, sliced
  • 2 garlic clove, chopped
  • ½ finger length piece fresh root ginger, shredded
  • 2 mild red chilli, thinly sliced
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ¾ tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp ground cumin
  • 4 tomato, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp tomato purée
  • 400g can chickpea, rinsed and drained
  • 200g baby spinach leaves
  • rice or naan bread, to serve

Method

  1. Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.

  2. Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.

  3. Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

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Comments (64)

Ndola's picture
5

This recipe can be elevated from good to INCREDIBLE by adding a couple of Spanish Chorizo sausages, cut into small chunks and fried until crisp and brown. The paprika taste of these dried sausages gives this dish a huge boost in flavour. Also do not add water! Use the liquid in the can of chickpeas. I also added a handful of crumbled feta and a dollop of Greek yogurt. These changes to the recipe made it the BEST dish I have made in a long time!

lizzafezza's picture

Great quick mid-week meal

bettyblu's picture

This is a pretty quick easy and cheap week day recipe, - one you can throw together quickly I used Frozen Chilli and Garlic and Spinich and Tinned Tomatoes (Not Fresh) and also added a bit more spice than recommended, It was really nice and will make again, next time though I might add 2 tins of Chickpeas to give it a bit more bulk

kookymooky's picture

I made this without looking at any of the comments and ended up with a rather tasteless and watery dish. I served with a good helping of brown rice and it still wasn't enough to satisfy my hunger. If I make it again I would halve the water and add a vegetable stock cube and double the ginger and garlic. Having said that I heated up the remains the next day and served with a fried egg on top and that went down pretty well. For some reason it won't let me rate this recipe but I would give it 3 stars as is and 4 with the egg on top.

Frantic Flapjack's picture
3.75

Lovely, fresh tasting and quick to cook.

rosievimes's picture
2.5

This was nice, but nothing special flavour wise. There are much better chickpea curry recipes to be found. Saying that, it was quick and simple to make, and reheats well.

catie74's picture

Great as a main course curry or served in smaller portions as part of a thali

pretzel_logic's picture
5

I've made this four times now and it's absolutely delicious. After the first time I cut the amount of water to a quarter of a cup. I also stir in a little yoghurt or creme fraiche at the end (this was suggested by another commenter), depending on what I've got in the fridge.
Easy and fabulous.

Spanner78's picture
5

I doubled this recipe for a large group of people, added baby aubergines and red peppers and a couple of cans of chopped tomatoes as well as the fresh ones. Such a lovely easy mid week recipe which was a crowd pleaser with rice and naan and plenty of mango chutney and lime pickle. Delicious!

georgelikescake's picture
5

I make this recipe regularly and find it delicious, the fact it's so healthy and low in calories is a bonus. Sometimes I have a double serving without any rice/naan.

After the comments I am quite generous with the spices. I also whizz the garlic, chillies and ginger together before adding - it's quicker than chopping and really gets the flavour throughout the dish.

Tinny29's picture
5

I always add a tsp of everything and lots of ginger. I don't add as much stock. Really lovely meal

frankb1062's picture

Looked through comments before cooking this and gave less water and slightly more spices. Still turned out much too bland, ended up binning it and getting a take-away! Effort wasted.

liza236's picture

Yum. Much nicer and more filling than I had expected. I only used one chili (just right for me, you could always add harissa at the table), and I added a bunch of chopped coriander and a squirt of lemon juice at the end.

mimsy1's picture

This is great. Made it twice now. Used kale as no spinach which worked well.

WendyWoo13's picture
5

This is a lovely dish - really quick and easy and I used is as a side dish when more turned up for dinner than expected!

thebigd17's picture

Nice, flexible recipe for quick easy supper or side. I did cook a bit longer to make it a bit thicker.

pookiegirl, I agree about portion control however did you notice that the calories per serving is only 145? Even if you ate the whole thing you'd still be under 600 calories which is actually reasonable (even on the low side) for a woman for dinner.

lauraxxosull's picture
4

Didn't expect much, but it was lovely! I didn't measure the spices, its best to just chuck in a good amount depending on your taste. Strong chillies and creme fraiche made this dish tastier. I also didn't add water, it didn't need it. Great when you are on a tight budget.

pookiegirl's picture

To those who are saying its doesn't serve 4 must be used to big portions, portion control is everything...! I made this but halved the recipe to serve 2 people as a main without rice and with chapattis - and NO WAY would I add cheese, why up the calorific content, no wonder we have an obesity epidemic. This recipe was delicious but I made it the day before - which I find lets the flavours mingle.

lizp3333's picture
5

I have made this several times now and love it, very tasty and filling.

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