Easy Chickpea Curry
A storecupboard favourite, this chickpea curry is quick, easy and delicious. We've used a tin of chickpeas, but the recipe also works with roasted vegetables or any type of canned beans stirred through — simply adapt to include anything that you have at home.
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 teaspoon cumin seeds
- 0.5 teaspoon black mustard seeds
- 1 onion
- 4 cloves garlic
- 1 tablespoon curry powder
- 0.5 teaspoon chilli powder
- 1 x 14 oz tin chopped tomatoes
- 8.5 oz chickpeas
- 1 teaspoon coconut sugar
- large handful of spinach
- 1 lime
- 0.5 tablespoon olive oil
- pinch of sea salt
Instructions
- 1
Place a large pan over medium–high heat and add a drizzle of olive oil. Once hot, add the cumin seeds and black mustard seeds; cook for 1–2 minutes until they begin to pop. Then add the chopped onion and garlic, with a sprinkle of salt and pepper, and stir well. Cook for 5–6 minutes, stirring occasionally, until softened and reduced.
- 2
Add the curry powder and chilli powder; cook for a further 2 minutes, before mixing through the tinned tomatoes, drained chickpeas and coconut sugar. Cook for 12–15 minutes, stirring occasionally, until the sauce has darkened and reduced.
- 3
Reduce the heat to low and stir through the spinach. Cook for 1–2 minutes until wilted, then add the lime juice and adjust seasoning to taste.