• Serves 4
  • 30 minutes
  • Difficulty Easy
  • 16 Ingredients


Ingredients (serves 4)

  • 1 tin (420g) of cooked chick peas, drain and rinse
  • 1 heaped cup of frozen spinach,defrosted (or use about 4 handfuls of fresh spinach)
  • 1 large onion, finely sliced
  • 2 cloves of garlic, finely chopped
  • 1 tin (420g) of chopped tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garam masala
  • 1 Small bunch of fresh coriander, roughly chopped
  • 1 red chilli, finely sliced
  • 1/2 lemon, juiced
  • 2 tbsps vegetable oil
  • 1/2 tsp salt


  1. place all dry curry ingredients into a motar and grind into a paste with some oil
  2. In a large frying pan heat a bit of oil/ghee and fry the sliced onions over a medium heat till soft and golden. Add the garlic and fry for just a minute or two
  3. Add the curry paste to the onions and fry over a gentle heat for approx. 2-3 minutes before adding the chickpeas and tinned tomatoes to the pan.
  4. Cover then cook over a medium heat for approx.15 mins, stirring regularly (if it gets too dry add just a dash of water or stock).
  5. Add the spinach to the pan and cook for another minute or two. Adjust seasoning if neccesary

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