Chickpea & Spinach Curry

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August 1, 2018

For tonight's dinner, ditch the takeaway and enjoy this speedy creation that will also be kind to your wallet. You’re just three cans away from an aromatic healthy dish.

Pro Tip: Add more chilli if desired and serve hot with steamed rice and plain yoghurt.

This delicious recipe was created by Azmina Govindji 
for Love Canned Food.


  • Prep: 5 mins
  • Cook: 10 mins
  • Serves: 4 Servings


1Heat a non-stick pan or wok with a lid, swirl in the oil and then stir-fry the onion for 2-3 minutes.

2Stir in the garlic, ginger, chilli, turmeric, salt, coriander seed powder, and cook for 2 minutes. Add tomatoes and cook over a medium heat for another couple of minutes, stirring occasionally till the tomatoes are mushy.

3Add the drained chickpeas and spinach with its juices, cover and cook over a medium heat for about 5-6 minutes to warm through and soften the chickpeas.

4Sprinkle on the garam masala, stir in the coriander leaves, and drizzle on half of the lemon juice. Serve garnished with diced red onion and lemon wedges.

Nutritional information

Energy (kcal) 149
Fat (g) 4.2
Sat fat (g) 0.4
Carbs (g) 15.5
Sugar (g) 5.2
Fibre (g) 7.5
Protein (g) 8.6
Salt (g) 0.74


1 x 100g canned chopped tomatoes

1 x 400g canned chickpeas

1 x 380g canned spinach leaves

2 tsp rapeseed oil

1 large red onion, finely chopped (save a little for garnish)

2 heaped tsp crushed garlic

2 heaped tsp crushed ginger

½ tsp red chilli powder, or 1-2 green chillies, very finely chopped

½ tsp turmeric

Pinch of salt

2 tsp coriander seed powder

½ tsp ground garam masala

A handful of chopped fresh coriander leaves and stems

1 large lemon


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