Chickpeas with tomatoes & spinach

Chickpeas with tomatoes & spinach

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(97 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 cloves, chopped
  • ½ finger length piece fresh root ginger, shredded
  • 2 mild red chillies, 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 tomatoes, 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, questions and tips

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Frantic Flapjack
21st Nov, 2015
4.05
Lovely, fresh tasting and quick to cook.
RosieVimes's picture
RosieVimes
10th Nov, 2015
3.05
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.
ActiveLife
4th Nov, 2015
Nice healthy recipe, sounds delicious, will try
catie74
4th Nov, 2015
Great as a main course curry or served in smaller portions as part of a thali
pretzel_logic
12th Aug, 2015
5.05
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.
annajoymaton@gm...
3rd Jun, 2015
5.05
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
18th May, 2015
5.05
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
17th Oct, 2014
5.05
I always add a tsp of everything and lots of ginger. I don't add as much stock. Really lovely meal
frankb1062's picture
frankb1062
29th May, 2014
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
21st Jan, 2014
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.

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