Chickpeas are such an incredible ingredient to work with, they have a wonderful ability to absorb any flavour that you send its way. This chickpea and spinach curry is a fantastic example of that. With a few simple ingredients, you can have a super nourishing and high protein meal for when you don’t have much in the fridge!
I love meals that I can make in less than 30 minutes. This curry uses mostly tins to create a flavourful dish you can serve on its own with some rice, or as part of a larger selection of curries. Perhaps you would like to try it with my dahl dish I posted recently! This dish is also fantastic for meal prepping. As I have mentioned before, I use these reusable bags to store my food before putting it in the freezer. The link to the bags is an affiliated link and I could earn a commission from any sales. I love making a few meals in advance to take the pressure off the week ahead!
As this dish is made with only a few simple ingredients, the spices used here are really important. The curry powder and garlic really add a depth of flavour which creates a lovely sauce. Coconut milk helps make this a really creamy dish, another fantastic tin to have stocked in your cupboard. There is 15g of protein in this chickpea and spinach curry. This can easily be boosted with some rice or bread to have on the side.
Let me know what you think of this dish in the comments. It’s a favourite of mine for when I’m short of time or ingredients!
Chickpea Curry
Ingredients
- 1 tbsp Coconut Oil
- 1 tin Chickpeas (Drained)
- 1 tin Chopped Tomatoes
- 100 ml Water
- 1 White Onion
- 100 ml Coconut Milk I used light coconut milk
- 2 tsp Garam Masala
- 2 tbsp Medium Curry Powder
- 3 tsp Garlic Powder
- 2 tsp Garam Masala
- 2 tsp Salt
- 100 g Spinach
Instructions
- In a frying pan heat up the coconut oil
- Add the onion and fry for 3 -4 minutes until golden
- Add in the spices and cook for a further minute
- Add in the chickpeas and coat in the onion & spice mixture
- Pour in the coconut milk, chopped tomatoes and water
- Allow the chickpeas to simmer for 10 minutes while the sauce thickens
- Taste and add more salt and pepper as required
- Once the sauce has thickened tear up the spinach and stir it into the dish
- Allow the dish to cook for a further minute while the spinach wilts
- Serve with rice or bread and enjoy!
