Quick chickpea and spinach curry

20 minutes


  • 3 tbsp of oil, vegetable or sunflower
  • 1 tsp small black mustard seeds, heaped
  • 1 tsp cumin seeds, heaped
  • 800g of tinned chickpeas, undrained weight
  • frozen chopped spinach, 8 blocks
  • 3/4 tsp turmeric powder
  • salt, to taste
  • 1 1/2 tsp ground cumin, mixed with 1 1/2 tsp of ground coriander (dhana jeeru)
  • chilli powder, to taste
  • 1 handful of fresh coriander, chopped


Drain the chickpeas from the tins and set aside. Put the oil in a saucepan that will be large enough for all the chickpeas
Put it on a medium heat until the oil is hot. Test this by adding a few mustard seeds. If they fizzle and pop the oil is ready
Add the cumin and mustard seeds and then quickly add the drained chickpeas
Add the salt, chilli powder, coriander and cumin powder and turmeric powder and stir through with a fork. Add the blocks of chopped spinach and a few tablespoons of water and then cover the pan and leave on a medium heat for about 15 minutes. The spinach should then be soft
Turn the heat off, stir the spinach through and then serve hot with rice or bread. I like these mini seeded pitta breads