Chickpea and spinach curry with rice
A tomato-based chickpea curry with spinach stirred in near the end. Mild curry powder keeps the ingredient list short without needing a cupboard of separate spices.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 2 × 400g tins chickpeas, drained and rinsed (about 480g drained)
- 200g spinach, washed
- 400g tin chopped tomatoes
- 1 onion, diced
- 2 tsp mild curry powder
- 1 tbsp cooking oil
- 250g dry basmati rice
- 200ml water, plus water for rice
Method
- Prepare the ingredients
Drain and rinse chickpeas thoroughly. Wash spinach and remove tough stalks. Dice onion and measure the curry powder before heating the pan so the spice does not burn while you fetch the tomatoes.
- Start the curry
Heat oil in a large saucepan over medium heat. Soften onion for 7 minutes, stir in curry powder for 30 seconds, then add tomatoes, chickpeas and 200ml water.
- Simmer and cook rice
Simmer the curry gently for 20 minutes, stirring occasionally. Meanwhile cook the rice according to its packet instructions and keep hot for serving.
- Add the greens
Stir spinach into the curry in handfuls and cook for 3–4 minutes until wilted and the chickpeas are hot throughout. Add water a spoonful at a time if too thick.
- Serve
Divide rice between four bowls and spoon curry alongside.
Make it work with what you have
- Curry powders vary in heat and may contain mustard or other allergens; choose by the label, not the word mild alone.
- For frozen spinach, use the packet cooking time and simmer away excess water.