Chickpeas with tomatoes & spinach

Chickpeas with tomatoes & spinach

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(74 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
  • 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 (63)

adailene's picture
5

It was great, and I definitely will cook this again. Kids absolutely loved it and asked for if there was more the next day! (And they are picky eaters!!) I used frozen spinach, and diced the onions in very small pieces (so the kids wouldn't notice them) added two spoons of creme freiche and served it with rice. Mine didn't look as pretty as on the picture here though, but it tastes great! :)

hippychick01's picture
4

Yummy! I used a tin of plum tomatoes instead of the water, and some fresh tomato as well. Also added some coriander which worked well.

jweg1210's picture
4

Added some chunky mushrooms, used tinned tomatoes and no water - all good.
I really liked, husband not so much.

leedskitchenscavenge's picture
4

Very tasty and good way to use up spinach which needed eating but definitely agree about adding more spices and much less water, I used veg stock rather than just water. Also definitely wouldn't serve more than two even with plenty of rice or naan.

mweaver's picture
4

Nice but recipe states far too much water (in my opinion). Probably used around 100mls and got a curry with a lovely consistency. Also had to use lentils because cupboard was bare.

ourcarol's picture
5

Really yummy, and healthy too. I almost doubled the spices, but found the amount of liquid to be fine.

emilyb00's picture
4

Very tasty!
I agree about it not needing the extra water and don't afraid to add more spices. Very quick healthy dinner when you tins to use up!

sarahsjmmoore's picture
2

Serves 4? 4 mice??? Ha ha! Lovely recipe, easy to follow and quite tasty. I like Helenm's suggestion of adding creme fraiche - I'll do that next time.

norfyjujus's picture
4

Was a nice dish would cook again. Used tinned chopped tomatoes with a splash of water and threw a few chopped tomatoes in. Even though this is an Indian dish I teamed it with the Thai Prawn Curry and plain rice and chapatis - perfect Friday night food.

speshalkay's picture
4

Tasty! Could have done with some fresh Coriander I think.

johnbrolly's picture

this is one of my favourites dishes so far!! I've cooked it for my vegetarian friends and they all love it too :)

crumbles's picture
4

This is a lovely meal, used tinned tomatoes & frozen spinach for ease, still delicious.

wingedmarsupial's picture
3

I thought this recipe was good but a bit bland. I also added less water than the recipe stated, only about 50ml and the thickness was fine. When making it next time i'd probably increase the measurements of spices to give it more flavour! or maybe add more water and leave it simmering for about an hour or so.

freakyogre's picture
5

Really nice. I made it on Sunday and had it for dinner on Tuesday with some sundried tomato bread. The flavours seemed to get stronger. Mmm!

slangley78's picture
5

This is great for lunchboxes with pitta breads. Didnt use fresh tomatoes used tin of plum tomatoes and the jucie. Found this was enough so didnt add the water as other people said it was a bit runny. Come out great also flavour gets better after freezing.

robinet's picture
3

Not bad for a quick veggie curry. Made it before work so the flavours could develop over the day. Used a tin of plum tomatoes and didn't add any water - consistency was just fine. Next time will make sure I've got some fresh tomatoes as it would be much nicer!

kazprice's picture
3

This was lovely and light - i did find it needed a bit more chilli, so i added a little more chilli powder and a couple of tablespoons of creme fraiche to thicken the sauce. Served it with some rice and chapatis - very nice!

bethocallaghan's picture
5

Found it only served 2 for dinner with naan.

janetp's picture
4

This was delicious, but there was a lot of thin liquid. Is the amount of tomato paste or the quantity of liquid wrong?

numptellie13's picture
4

This was yummy. Really wholesome feel to it. We had it with homemade wholemeal pittas. Mmmm.

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