10 Minute Chickpea and Spinach Curry
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 0.5 tablespoons Olive oil
- 1 Onion (diced)
- 2 Garlic clove (crushed)
- 400 g Chopped tomatoes (canned)
- 240 g Chickpeas (canned; drained weight)
- 100 g Spinach
- 10 g Fresh coriander (cilantro)
- 0.5 tsp Ground coriander
- 0.5 tsp Paprika
- 0.5 tsp Cumin
- 0.5 tsp Ground turmeric
- 0.5 tsp Cayenne pepper
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
Method
- Heat 0.5 tbsp Olive oil in a large pan and add 1 Onion and 2 Garlic clove and cook for 2 minutes.
- Add 0.5 tsp Ground coriander, 0.5 tsp paprika, 0.5 tsp Cumin, 0.5 tsp Ground turmeric and 0.5 tsp Cayenne pepper and stir well.
- Add 400 g Chopped tomatoes, 240 g Chickpeas and 1 pinch Sea salt. Reduce the heat and simmer for 8 minutes.
- 2 minutes before it has finished cooking, add 100 g Spinach and 10 g Fresh coriander (cilantro) and stir well.
- Cook for 2 minutes or until the spinach has wilted. Serve with more chopped coriander (cilantro) on top.