• 2 tbs coconut or olive oil
  • 2 cans chickpeas, drained and washed
  • 1 inch piece ginger, grated
  • 2 medium yellow onions, finely chopped
  • 3 cloves of garlic, crushed
  • 3 medium sized tomatoes, chopped
  • 1/3 tsp ground cinnamon
  • Seeds from 5 cardamom pods
  • 1/2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 2 bags (400g) of fresh baby spinach, roughly chopped
  • 1 tsp garam masala
  • Salt to taste


  • STEP 1
    Heat the coconut oil in a large frying pan, and add the onion, ginger and garlic and stir fry on medium heat for 3-5 minutes or until softened.
  • STEP 2
    Add the cinnamon, cardamom, turmeric, coriander and chilli powder to your onion mixture and stir fry for another 2-3 minutes till the spices become fragrant.
  • STEP 3
    Add the chickpeas and stir fry for another 5 minutes, then add the chopped tomatoes and a little water, cover and cook for another 5 minutes then add half the spinach and cover again till the spinach wilted. Stir well.
  • STEP 4
    Add the last of the spinach and cover once more till the spinach has wilted. Add a little more water if needed. Simmer for another 5-10 minutes then switch off the heat and stir through the garam masala and serve atop some steamed basmati.

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