Chickpeas Curry with Tomatoes & Spinach

This is a quick and easy vegan curry. It’s super tasty and you probably have the majority of the ingredients on hand already. It’s perfect for a quick weeknight meal and it will make your kitchen smell amazing.

After reading some of the comments on the original recipe, I used less than the original amount of liquid called for since most people seemed to find it too watery. I also substituted broth for the water just to create a bit more flavor. If you don’t have red chiles on hand or can’t find them you could easily substitute jalapeños, bell peppers or even canned chiles.

Chickpeas with Tomatoes & Spinach (from

  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 4 garlic cloves, minced
  • ½ finger length piece fresh root ginger, shredded
  • 2 mild red chillies , thinly sliced
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • ¾ teaspoon garam masala
  • 1 teaspoon ground cumin
  • 4 tomatoes, chopped
  • 2 teaspoon tomato purée
  • 3/4 cup/200 ml low-sodium vegetable broth
  • 1 14-ounce/400g can chickpeas , rinsed and drained
  • 1/2 pound/200g baby spinach leaves
  1. Heat the oil in a wok and fry the onion over a medium-low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
  2. Add the turmeric, garam masala, coriander and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
  3. Add the chickpeas to the pan and add in broth one 1/4 cup/100ml at a time. Simmer for 10 mins before stirring in the spinach to wilt.
  4. Serve and enjoy!

5 thoughts on “Chickpeas Curry with Tomatoes & Spinach

  1. I just bought some of those spices (turmeric and garam masala) for the first time and I’ve been a little hesitant to try them. I think this is a perfect recipe for them though. Thanks.

  2. Oh Clare this dish is just beautiful. I just bought many of these spices at the Indian Provisions store and now you have the perfect dish for me to use them in. I love the photograph almost too pretty to eat!

  3. Pingback: Sunday Summary: October 23, 2011 | Clare Cooks!

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