This recipe is what I’d call “store cupboard” gold. One dish, minimal washing up, just a few ingredients and you have yourself a delicious meal! You’ll see below that this is mostly done with store cupboard ingredients you’ll probably have to hand, and just some fresh spinach (or frozen if you have that instead). Hope you enjoy one of my own recipes!
Chickpea & Spinach Curry
Serves 2-3 | Prep 5 mins | Cook 10 mins
Easy | Vegan | Gluten & Dairy free
- 1 tbsp sunflower oil;
- 1 onion, chopped;
- 1 garlic clove, chopped;
- 1/4 tsp each turmeric & ground cumin;
- 2 small dried chili peppers;
- 1 tsp curry powder;
- 1 can chopped tomatoes;
- 1/2 a low-salt vegetable stock cube;
- 1 can chickpeas, rinsed and drained;
- 2 handfuls baby spinach.
- Rice or naan bread to serve.
Heat the oil in a pan over a medium heat. Cook the onion for a few minutes until softened and slightly browned. Add the chopped garlic, spices, chili and curry powder. Cook for a minute.
Add the chopped tomatoes and the stock cube and stir until incorporated. Add the the chickpeas and cook for a 2-3 minutes. Finally add the spinach and cook for another minute until wilted.
Serve with rice and/or naan.