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Chickpea & Spinach Curry

Chickpea & Spinach Curry

By: Naomi Sherman

With two tins of chickpeas and some basic pantry items, you have a healthy, satisfying and delicious dinner.


Prep time

Cook time



  • 2 tsp minced garlic
  • 1 tbsp tomato paste
  • 1 shallot
  • 1 tbsp fresh ginger
  • 1 cup coriander, leaves & stems
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp cardamom
  • 1 tsp garam marsala
  • ½ tsp salt
  • 1 tsp turmeric
  • ¼-½ tsp cayenne pepper
  • 2 tsp olive oil
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 onion, finely diced
  • 400mL tin coconut milk
  • 2 tins chickpeas, drained & rinsed
  • 60g baby spinach


  • Add curry paste ingredients into a small food processor and blitz until thick.
  • In a large pot or frying pan, heat the oil over medium-high heat. Add the curry paste, stirring, for 1 min.
  • Add the onion and tomato paste. Add coconut milk and bring to the boil.
  • Let simmer for 10 mins. Add the chickpeas and simmer for a further 10 mins.
  • Remove from the heat and add the baby spinach, stirring.
  • Serve over rice topped with yoghurt and fresh coriander.
  • Tip: I make a double batch of the curry paste and freeze half, making this meal even easier next time.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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