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.

Related Posts Plugin for WordPress, Blogger...

23 thoughts on “Chickpea and Spinach Curry

  1. Camilla @FabFood4All

    Just showed this to my husband and it gets his nod of approval as we both love spinach, chickpeas and curry so watch this space – I’m sure I’ll be showing you a pic on twitter in the near future LOL. Thank you so much for not only hosting but also putting this fab recipe into the Credit Crunch Munch pot:-)

  2. kitchen flavours

    This looks really delicious! I love chickpeas and using them in curries sounds really good. The chickpeas must have soaked all the wonderful flavours from the curry spices, and I can imagine having this with some Indian flatbreads! Yums!

  3. Emily @amummytoo

    This looks so appealing and delicious. Thanks for linking up with #recipeoftheweek 🙂 I’ve pinned and tweeted this post and there’s a fresh linky live now. Hope you join in x

  4. Elizabeth

    Just sitting here, in my kitchen, late evening after a busy day. Hubby is scanning papers behind me. I said, “Hey, look at this. Do you fancy….” “YES!!!”. Well that’s dinner sorted for tomorrow, thank you 🙂 xx

  5. Elizabeth

    I made this for dinner last night and it was fab! Served with na’an bread and natural yogurt. I’m looking forward to leftovers for lunch today. Thanks for the fab recipe!

  6. Pingback: Chickpea and Spinach Curry | IMG Recipes| Share Your Favorite Recipes, Cooking Tips & Food Images

  7. Pingback: The Spice Trail challenge: temple food | Bangers & Mash

  8. Evelyn

    Have just made and loved it, I mixed some canallini beans in along with the chickpeas. Lovely warming dinner and left overs for tomorrow 😀

Comments are closed.