Chickpeas with tomatoes & spinach

Chickpeas with tomatoes & spinach

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(115 ratings)

Prep: 10 mins Cook: 25 mins


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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  • 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 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



    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


  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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10th Aug, 2019
This recipe is very bland! However after a bit of tweaking it was delicious. The spices needed to be doubled, I also added a good spoonful of medium curry powder. Instead of adding 300ml of water I added 300ml of vegetable stock. I also seasoned it with black pepper (didn’t need any salt as the stock was salty enough) I also added a teaspoon of sugar which was need for the acidity of the tomatoes. Do all that and you’ll have yourself a very tasty curry!
27th Jan, 2019
I put in 8 chillies , 2 cans of chickpeas and 16 tomatoes in order ot double the amount of ingredients, but had miscalculated as had already doubled some ingredients on my shopping list. was too spicy!
6th Sep, 2018
First attempt, I used chunky curry spice instead of the indicated spices and canned tomatoes. Delicious. This will be my new staple. Initially, I tried to re-create the recipe of my favorite Indian restaurant, this one is different (love the tomato taste), pretty good.
14th Mar, 2018
I used 1 chilli, 1/2 tsp cayenne pepper, 1tsp cumin, 2 tsp curry paste, 1 tin chickpeas in their water (and didn’t add any extra), 8 pieces of frozen spinach, small amount of brocolli stalks to add a bit of texture and 1 tin tomatoes for 2 portions. Served with brown rice.
7th Mar, 2018
This was a tasty dish but somewhat watery and didn’t keep me satisfied for long enough. I reckon next time I’ll add another can of chickpeas to bulk it out a bit.
12th Dec, 2017
I really liked this, increased levels of all the spices and garlic and ginger as recommended. Used tinned plum tomatoes, really easy and really tasty
25th Apr, 2017
I originally followed this recipe as is and it was incredibly bland. I added more garlic, salt, garam masala, half a tsp of baking soda, tons of spinach, some non dairy creamer (could use coconut milk or cashew cream) and with that, it was pretty good. *Edit* I didn't intend to give this 1 star. It defaulted to that since I didn't choose a star rating. I'd rate it 2 or 3 stars, but unfortunately can't change it.
29th Jan, 2017
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
21st Oct, 2016
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!
15th Sep, 2016
Great quick mid-week meal


4th May, 2017
Can you freeze this?
goodfoodteam's picture
5th May, 2017
Thanks for your question. Yes you can! All our freezable recipes are marked with a blue star above the nutrition. Hope that helps in future :-)
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