Spinach & Chickpea Curry
This one-pan spinach curry is ideal for a delicious mid-week dinner. Plus don't forget to check out our how-to for cooking dried chickpeas - perfect for making the most of the dried chickpeas available on The Market.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
250 g spinach
1 onion (finely sliced)
1 tbsp fresh ginger (finely chopped)
2 tbsp olive oil
1 tsp ground turmeric
1 tbsp curry powder
1 can chopped tomatoes
300 ml vegetable stock
150 g chickpeas (cooked weight)
salt (to taste)
For serving:
100 g rice (cooked weight)
2 flatbreads
2 tbsp fresh coriander (chopped)
1 lime (cut into wedges)
Recipe:
Heat the oil in a large pan over a medium setting. Sauté the onion and ginger for 3 minutes, until fragrant.
Add the ground turmeric and curry powder. Stir well and cook for 1 minute, then add the chopped tomatoes and stock. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Add the cooked chickpeas and spinach. Cover the pan and cook for 5 minutes, or until the spinach is wilted. Season to taste with salt.
Serve hot and top with fresh coriander and a squeeze of lime juice, plus a side of rice and flatbread. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
