Meat-free
Chickpea & spinach curry
A tomato-based chickpea curry for an ordinary busy evening.
A tomato-based chickpea curry for an ordinary busy evening.
This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.
The recipe
Chickpea & spinach curry
- Prep
- 10 min
- Cook
- 35 min
- Total*
- 45 min
- Makes
- 4 servings
*Estimated development timings. Timings are estimates; allow extra time if the cooking checks require it.
Ingredients
Tick things off as you go.
What you need
Equipment
- Chopping board
- Knife
- Saucepan
- Wooden spoon
Let’s make it.
- 01
Soften the onion
Heat oil in a saucepan. Cook onion for 8 minutes over medium heat, stirring. Add garlic and ginger and cook for 1 minute.
- 02
Make the base
Stir in spices for 30 seconds. Add tomatoes, chickpeas and water. Bring to a simmer.
- 03
Simmer
Cook gently for 20 minutes, stirring occasionally. Mash a few chickpeas against the side of the pan to thicken the sauce if you like.
- 04
Finish
Stir in spinach in handfuls until wilted and the curry is steaming hot throughout. Add lemon juice and salt to taste. Serve with freshly cooked rice or potatoes, prepared separately.
Ingredient checks
Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.
Allergens: Check packaged ingredients.
Make it work for you
Keep the stated ingredient quantities for the first test. Substitutions need separate testing.
For another day
Cool leftovers promptly and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout. Any recipe-specific freezing trial remains to be completed.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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