Middle East Chickpea & spinach curry

Middle East Chickpea & spinach curry

Recipe From: Taste

This Middle Eastern vegetarian curry makes a hearty, healthy meal.



  • 1 tablespoon sunflower oil
  • 1 onion, chopped
  • 2cm piece ginger, finely grated
  • 2 garlic cloves, crushed
  • 12 curry leaves
  • 1 tablespoon panch phoran (see note)
  • 1 tablespoon mild curry powder
  • 400ml can coconut milk
  • 2 x 400g cans chickpeas, rinsed, drained
  • 250g cherry tomatoes, halved
  • 100g baby spinach leaves
  • Steamed Basmati rice, and
  • Mango chutney, to serve
  • Naan bread, to serve
  • Coriander leaves, to serve



  • Step 1
    Heat oil in a large frypan over medium heat. Add onion, ginger, garlic, curry leaves and cook, stirring, for 5-6 minutes until soft. Add the panch phoran and curry powder and cook, stirring, for 1 minute. Add the coconut milk and chickpeas and bring to a simmer.
  • Step 2
    Reduce heat to low and cook for 10 minutes, then stir through the tomatoes and spinach. Serve with rice, mango chutney, naan and coriander.

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