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Chickpea and Spinach Curry

A warming, filling curry that's ready in 20 minutes and costs under £1 per portion. Tinned chickpeas are one of the best value protein sources in any supermarket.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2 tins (2x400g) chickpeas, drained
  • 1 tin (400g) chopped tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp garam masala
  • 200g fresh spinach
  • 1 tbsp vegetable oil
  • 300g rice (to serve)

Method
 

  1. Heat the oil in a large pan. Add the onion and cook for 5 minutes until soft.
  2. Add the garlic, curry powder, cumin and garam masala. Stir and cook for 1 minute until fragrant.
  3. Pour in the chopped tomatoes and drained chickpeas. Stir well and bring to a simmer.
  4. Cook for 15 minutes until the sauce has thickened slightly.
  5. Stir in the spinach a handful at a time - it will wilt down quickly. Cook for another 2 minutes.
  6. Serve with boiled rice.