COOKING / 60-75 MINUTES
Make a weeknight chickpea curry
Build flavour in a one-pan chickpea and spinach curry for four.
- You'll make
- Four portions of a flexible chickpea curry and an adaptation note.
- You'll need
- Hob, large pan, knife, board, onion, chickpeas, tomatoes, spinach, spices
Make it: Chickpea and spinach curry
Next · 45 minutes
Gather: Large frying pan, knife, board, wooden spoon; makes 4 portions
Ingredients
- 1 onion and 2 garlic cloves
- 1 tbsp oil and 2 tsp mild curry powder
- 2 x 400 g tins chickpeas, drained
- 1 x 400 g tin chopped tomatoes and 200 ml water
- 150 g spinach and optional lemon
Step by step
- Wash hands and produce. Dice the onion, mince garlic, drain chickpeas, and read spice labels for allergens.
- Cook onion in oil over medium heat for 7-9 minutes until soft. Add garlic for the final minute.
- Stir in curry powder for about 30 seconds. Add tomatoes, chickpeas, and water; simmer gently for 15 minutes, stirring occasionally.
- Fold in spinach until fully wilted. Taste, add a little lemon if wanted, and check the curry is steaming hot throughout.
- Serve with bread or a freshly prepared side. Refrigerate extra portions promptly and reheat only once until steaming hot throughout.
You're done when: The onion is soft, the sauce coats the chickpeas, and the spinach is fully wilted.
Check spice mixes and side dishes for allergens. If serving rice, follow the Food Standards Agency’s separate rice storage guidance.
Course plan
- Prepare the four-portion plan
- Soften the base
- Bloom and simmer
- Finish with greens
- Store and adapt
The project guide or first step is free. Full lessons, saved progress and skill XP require Quest Plus membership.
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