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Chana masala with spinach and tomatoes

Chana masala (chickpea curry) with spinach

A star rating of 4.4 out of 5.48 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice

  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
low inkcal420
low infat12g


  • 400g can chickpeas , drained
  • 1 tsp cumin seed
  • 1 medium onion , finely chopped
  • 1 garlic clove , finely chopped
  • 1cm piece ginger , peeled and finely chopped or grated
  • 1 tsp garam masala
  • ½ red chilli , deseeded and finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • 400g can whole plum tomato
  • juice ½ lemon
  • 220g bag baby spinach
  • 1 tbsp rapeseed oil
  • 75g quick-cook brown basmati rice


  • STEP 1

    Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.

  • STEP 2

    Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins. 

  • STEP 3

    Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks. 

  • STEP 4

    Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.

  • STEP 5

    Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.

  • STEP 6

    Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)

Goes well with

Recipe from Good Food magazine, July 2014


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A star rating of 4.4 out of 5.48 ratings

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