Chickpea & Spinach Curry

Chickpea & Spinach Curry

Chickpea & Spinach Curry (top left)


  • 1 large cup of chickpeas (either pre-cooked or a tin)
  • 1tsp of Salt
  • 1stp Turmeric
  • 1tsp Chili
  • 1 Onion
  • 1 Tomato
  • 2 cloves of garlic
  • knob of ginger (tsp)
  • 1tsp Ghee
  • 1tsp Cumin
  • Asofoetida (pinch per serving)
  • 200g Spinach



Chickpea & Spinach Curry

(if you are using dried chickpeas – soak overnight and boil in salt water (1 tsp) for 2 hours or until soft.

Finely chop onion, tomato, ginger and garlic.

In a frying pan, melt 1 teaspoon of ghee, when melted add cumin seeds, when the begin to pop, add onions, garlic, ginger & salt. Heat should be medium. Allow to brown, add asofoetida, turmeric, chopped tomato and spinach.
Add 2 cups of water

Allow to reduce & simmer for about 30minutes

Blend sauce

Add chickpeas to blended sauce  & simmer for 10minutes to allow flavours to absorb into chickpeas

Serve with boiled rice or chapati &/or salad