Chickpea Curry Recipe with Spinach

Chickpea, red pepper and spinach curry

  • serves 4
  • A little effort

This vegetarian chickpea, red pepper and spinach curry is flavoured with ginger, chilli, garam masala, cumin and turmeric and makes a wonderful quick after work meal, ready in less than 30 minutes and served with Indian naan or chapatis.



  • garlic 1 clove
  • red chilli 1
  • ginger thumb-sized piece, peeled
  • olive oil
  • onion 1, diced
  • garam masala 1 tbsp
  • turmeric ½ tsp
  • ground cumin 1 tsp
  • chickpeas 400g tin, drained
  • peppers 3, diced
  • chopped tomatoes 440g tin
  • spinach 260g


  • Step 1

    Whizz the ginger, garlic and chilli in a blender until it forms a paste. Fry in a tsp of olive oil until fragrant before adding the onion. Cook for 2 minutes before adding the spices.

  • Step 2

    Add the chickpeas, peppers and chopped tomatoes with a splash of water. Simmer for 10 minutes. Add the spinach until wilted and season. Serve with chapatis or naan.

Nutritional Information

  • Kcals 172
  • Fat 4.2g
  • Carbs 24.8g
  • Fibre 7.1g
  • Protein 9.5g
  • Salt 0.7g