Monthly Archives: February 2014

Chickpea and Spinach Curry

Half term is over and Spring is just around the corner.  I’m already starting to think of lighter, fresher meal options and this chickpea and spinach curry is one of my favourites.  It’s packed full of flavour and is so quick and easy to make.  A perfect mid-week meal – although I must admit that my kids are not yet convinced that ‘ the green stuff’ is edible.

It’s worth a try – enjoy!
Chickpea and Spinach Curry 8

Chickpea and Spinach Curry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 portions if served with rice or 2 portions if served without rice

Chickpea and Spinach Curry


  • 1 tblsp ghee or sunflower oil
  • 1 large onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • a small piece of fresh ginger, peeled and finely chopped
  • 3 tsps. curry powder
  • 2 tsps. garam masala
  • 1 tsp cumin powder
  • ½ tsp chilli powder
  • 1 tsp turmeric
  • 1 tin (380g) chickpeas, drained
  • 1 tin (390g) chopped tomatoes
  • 4 medium sized (300g) potatoes, peeled and cut into 1cm cubes
  • 400 - 500ml vegetable stock
  • ½ tsp salt
  • 100g fresh spinach


  1. Heat the ghee/oil in a large pan. Add the onion, garlic and ginger and cook until softened.
  2. Add all the spices and cook for a further 1 minute.
  3. Add the chopped tomatoes, chickpeas, potatoes, salt and about half of the vegetable stock. Stir well and simmer gently for about 20 minutes or until the potatoes are cooked adding more stock as needed.
  4. Add the spinach and cook for a further couple of minutes or until the spinach has wilted.


Chickpea and Spinach Curry 7This chickpea and spinach curry is a substantial and delicious meal but it is also an extremely low cost main meal option which I am going to submit to this month’s Credit Crunch Munch challenge which is run by Camilla over at Fab Food 4 All and Helen of Fuss Free Flavours and which is being hosted by myself this month.
Credit-Crunch-Munch-Just-PicI’m also going to submit to Recipe of the Week over at A Mummy Too
As this is also a healthy, low fat meal I am going to submit the recipe over to The Spice Trail’s latest challenge which is Temple Food.

Plum Crumble

What a difference a week can make. Today, as I look out the window the sun is shining, the sky is blue; the air is crisp and fresh.  It is a beautiful winter’s day.  This time last week it was quite different. We live in the Thames Valley but luckily for us we live high up on a hill.  At the bottom of the hill and in indeed all surrounding villages have been badly flooded. At one point it felt like we were in the middle of a war zone – there were police, firemen, army personnel, helicopters, you name it, everywhere.  Roads were closed, schools closed, functions postponed, nothing was as it should be.
Plum Crumble 2 I spent the week making and delivering meals to a local church to help feed the volunteers and displaced families. Last Friday the local village hall hosted a lunch for 20 elderly residents from neighbouring villages. Some of them had left their homes and were living with strangers and some had opted to stay in their own houses even though the water had started coming in. We knew that a nice meal and a dry afternoon wasn’t going to solve their problems but we hoped to give them an opportunity to meet up with their friends and to just relax and talk about what was going on. On the whole everybody was upbeat. Some had lost furniture and possessions but I think in a country such as ours most people know that insurance or the many charities will remedy that. There are of course items that can never be replaced. I got talking to one old man and I asked him if he had lost much. “Oh aye lass – not much left I’m afraid but I did manage to save this” he replied with a big smile on his face. In his hand was a photo of himself and his late wife on their wedding day. I had to pretend to find something urgent to do because I knew I would cry if I carried on talking to him. I guess he was one of the luckier ones.

The meal went down a treat and for a couple of hours at least everyone was warm and dry and well fed.  I still had loads of home grown plums in my freezer so I opted to make an old favourite – plum crumble.  I made a syrup with some red wine and spices to add to the plums and the smell of the crumbles cooking was heavenly.  I did of course make an extra one for us to enjoy that night.Plum Crumble 4

Plum Crumble

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 - 6 portions

Plum Crumble


  • 6 large purple plums, cut in half and stones removed
  • 125ml red wine
  • 1 tblsp Cointreau
  • Zest of 1 orange
  • Juice of ½ orange
  • 4 tblsp caster sugar
  • 1 star anise
  • 1 cinnamon stick
  • For the crumble
  • 150g plain flour
  • 50g ground almonds
  • 100g butter, cut into cubes
  • 80g brown sugar


  1. Pre-heat the oven to 200°C (400°F).
  2. Place the prepared plums into an ovenproof dish (approx. 18cm x 25cm).
  3. Place the wine, Cointreau, orange zest, juice, caster sugar and spices into a frying pan and bring to the boil.
  4. Continue to boil for a few minutes until the sauce has reduced and turned syrupy.
  5. Remove the whole spices and pour the sauce over the plums.
  6. To make the crumble
  7. Using your fingers (or a food mixer) rub the butter into the flour and ground almonds until the mixture resembles fine breadcrumbs.
  8. Mix in the sugar and a couple of drops of water.
  9. Sprinkle the crumble mixture over the plums and bake in the oven for 30 - 35 minutes or until golden brown.
  10. Remove from the oven and serve warm with cream or custard.

Plum Crumble
The Co-operative Electrical is currently running a fabulous competition for bloggers to showcase their favourite winter warming dishes. Served warm out the oven this plum crumble is a real winter warming dish and definitely one of my favourites.

Credit Crunch Munch – February 2014

I’m sure I’m not the only one to wave a happy goodbye to January.  Tighter waistbands, tightened purse strings and miserable weather does not make for a great month so with fingers crossed here’s hoping February is a good one for everybody.

My first bit of news for February is that I’m hosting the ever popular Credit Crunch Munch for Camilla over at Fab Food 4 All and Helen over at Fuss Free Flavours.  If you’re not familiar with Credit Crunch Munch, it’s all about sharing how you can spend less or save money whilst still enjoying great food.  Things to enter could be:

    • Dishes using cheaper ingredients
    • Cheap cuts of meat or vegetarian
    • Meals using leftovers
    • Meals using up the ends of packets
    • Substitutions of cheaper ingredients
    • Packed lunches
    • Meals that use less energy to cook
    • Pressure cooking
    • Slow cooking
    • Faster cooking – less oven time for example
    • Batch cooking for the freezer
    • Sustainable foods
    • Food you have grown yourself
    • Meals from reduced food in the supermarket

Credit-Crunch-Munch-Just-PicTo take part, simply blog about your recipe or money saving idea adding in the following requirements to your post:

  • Please link to the Credit Crunch Munch pages on Helen and Camilla’s blogs
  • Please link to the current host which is me – My Golden Pear
  • Please use the Credit Crunch Munch Badge
  • Tweet to @Mygoldenpear, @FabFood4All and or @FussFreeHelen  using #creditcrunchmunch and we will try our best to RT.

Last but not least add your post to the Linky below  and you’re all done.  (If you have trouble with the Linky please let me know or add a comment and I will make sure you are added to the round up at the end of the month).

The closing date is the last day of the month – so 28 February 2014.

By entering you are agreeing to let us use an image from your entry on this site, and to pin to Pinterest.

Please be respectful of other people’s copyright when blogging but feel free to send to as many other events as you like, let’s help everyone save money!

Have fun!

Related Posts Plugin for WordPress, Blogger...