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A curry house favourite that is worth its perch at the top of the tree. often found in the sides section of a menu, this dish is so much more than a side. 


A tasty, healthy, and quick meal. 





2 x 400g tins of chickpeas 

2 onions, finely sliced 

6 garlic cloves, peeled and crushed 

5cm ginger, peeled and grated 

1 x 400g tin chopped tomatoes

1 tbsp tomato purée 

½ tsp sea salt

250g baby spinach

Coriander leaves (to serve)


1 tsp coriander seeds

1 tsp cumin seeds

1 ½ tsp chilli powder

1 tsp turmeric



Toast the coriander and cumin seeds in a dry frying pan over a medium heat and leave to cool. Grind the toasted seeds in a spice grinder or pestle and mortar.  


Add oil to a large saucepan and cook the onions over a medium heat for 15 minutes until they start to colour.


Add the ground coriander and cumin, garlic and ginger to the onions and cook for 2 minutes. Then add the chilli powder and turmeric and stir. 


Add the tinned tomatoes and tomato purée to the pan along with a splash of water. Cook for 10 minutes uncovered until the sauce has reduced. 


Drain and wash the chickpeas and add them to the pan with the salt and the spinach. 


Once the spinach has wilted, serve with freshly cooked breads or rice and scatter with coriander leaves.

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