Chickpeas with tomatoes & spinach

Chickpeas with tomatoes & spinach

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(78 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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Countrycook642
29th Jan, 2017
5.05
I made this for supper tonight. Had people over not a drop left. Instead of yeast extract I used a shot of stout beer and vegetable oxo. I also added garam masala and some water. Served it over rice. It was fabulous. Thanks for the recipe
Ndola
21st Oct, 2016
5.05
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
15th Sep, 2016
Great quick mid-week meal
bettyblu
29th Jan, 2016
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
3rd Jan, 2016
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
21st Nov, 2015
3.8
Lovely, fresh tasting and quick to cook.
rosievimes's picture
rosievimes
10th Nov, 2015
2.55
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.

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