Chickpea and spinach curry. Not at all bad.

Chickpea and Spinach Curry

Chickpeas make great curry. This one is easy to make and tastes great with raita and naan.

Chickpeas soak up spices like nobody’s business. They need a lot of spice for the flavour to come through. Go light the first time you make it, then increase the strength if you need to. This is where a tasting spoon comes in handy – flavour to taste.

Serves: 2-3. Prep: 5 minutes. Cooking time: 30 minutes.
Stores: In the fridge, 2-3 days. In the freezer, up to 3 months.


  • Chopping board
  • Knife
  • Pot
  • Wooden spoon
  • Tin opener


  • 2 tablespoons vegetable oil
  • 2 onions
  • 2 cloves of garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger (optional)
  • 1 teaspoon ground cinnamon (optional)
  • 1 thumbsized piece of fresh ginger
  • 3 handfuls of dessicated coconut (just under 0.3 cup)
  • 0.5 chilli
  • 2 tins of chickpeas
  • 1 tomato (optional – it adds a little moisture and sweetness)
  • 1 bag of fresh spinach (260 grams, or 200 grams frozen spinach)
  • Handful of fresh coriander (optional)


  1. Heat the oil in the pot.
  2. Finely chop the onions and soften.
  3. Chop the garlic and add to the onion.
  4. Let cook for a few minutes, until the onion is almost translucent.
  5. Finely chop the ginger and add to the chickpeas.
  6. Add the spices and let cook for a couple of minutes. This releases the flavours into the oil. If you forget and add the spices later, it’s not the end of the world, but the flavour will be thinner.
  7. Add the chickpeas and coconut, let cook for a couple of minutes.
  8. Finely chop the tomato and add to the chickpeas.
  9. Roughly chop handfuls of spinach and add to the chickpeas. (You might have to do it in batches – spinach takes a lot of room before it’s wilted. If using frozen, simply chuck it. It will defrost while the curry cooks.)
  10. Let simmer for 20-30 minutes. Stir regularly – if it starts sticking to the bottom, add a little bit of water.
  11. Serve sprinkled with a handful of coriander.


  • Mmmasala: Leave out the coconut and add a tin of crushed tomatoes instead, add a good serving of curry powder.

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