How does the end of term end up being SO busy? Every year it takes me by surprise. I imagine that we’ll all be winding down for summer, chilling in the garden and making the most of the sunshine, and instead we’re tearing round end of term presentations and parties, late-night baking for just-remembered cake sales and tea parties, squeezing in play dates and birthday celebrations before the summer holidays begin.
So now more than ever I’m in need of quick 20 minute meals that I can throw together amidst the chaos, and these curried chickpeas and spinach totally fit the bill – flavour-packed and nutritious at the same time. As spicy (or not) as you like, so can easily be made suitable for all the family, and they even freeze well so you can make a double batch and give yourself a cooking-free night some other time.
These lovely chickpeas are a great vehicle for some fabulous flavours – zingy lemon, tangy tomatoes, fiery chilli (if you like) and delicate Indian spices, all brought together in a really creamy coconut sauce.
Make them tonight – you won’t be disappointed!
Don’t forget to pin the recipe for later, or to share with friends → → → → →
You might like to take a look at my Vegan 20 Minute Meals Index for lots more delicious and speedy vegan meals!
Do send me pictures of your very own curried chickpeas and spinach on:
tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!
Füri Knives
Someone asked me the other day what the most useful piece of equipment is in my kitchen, (regular readers will know I’m a bit of a gadget-fiend), and without hesitation it is a really sharp, fairly big knife. Let’s face it, we spend so much cooking time chopping, slicing, paring off skin, coring, removing seeds, etc. and doing that with a flimsy or blunt knife isn’t just frustrating, it can be dangerous.
So I was really intruiged and eager to test out a new knife set when Füri, an Australian knife brand now available in the UK, got in touch to ask whether I would like to try theirs, precision-designed by a team of chefs and engineers.
These are proper, heavy, no-messing-around knives. Sharper than anything I’ve used before, and with a heavy enough handle to make slicing even the toughest of vegetables feel like a hot knife through butter, (well, almost). They do the hard work so I don’t have to.
I was actually a bit nervous of using the big Japanese knife to start with, it just felt so…. well… dangerous. But in fact it is now my favourite of the lot – making light work of butternut squash, root veg, and the endless fine-chopping of garlic, ginger and chilli I seem to do.
If you’re looking for a really high-quality long-serving, 25-year guaranteed knife set to use every day for many years to come, I can really recommend this excellent Australian brand. Here’s a link to find a 7-piece Füri knife set on Amazon*.
Curried Chickpeas and Spinach: Shopping List
- red onion
- green chilli
- cherry tomatoes
- fresh coriander
- baby spinach
- lemon
- dairy-free yoghurt (soya or coconut) – optional
- garlic purée / ready-chopped garlic
- ginger purée / ready-chopped ginger
- curry powder
- tinned chickpeas
- coconut milk
This quick and easy chickpea supper is delicious served with rice or nan breads.
- 2 tbsp rapeseed or sunflower oil
- 1 red onion (small, or half a large onion)
- 1 tsp garlic purée / ready-chopped garlic
- 1 tsp ginger purée / ready-chopped ginger
- 1 green chilli
- 1 tbsp curry powder
- 400 g tin chickpeas
- 10 cherry tomatoes
- handful fresh coriander
- 200 g coconut milk
- 50 g baby spinach
- 1 lemon
- 2 tbsp dairy-free yoghurt (optional - plain or coconut work well)
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Heat the oil in a large frying pan. Peel and finely chop the onion and fry gently for 4-5 minutes until soft. Add the garlic and ginger, then finely slice the chilli and add to the pan along with the curry powder. Cook for a further minute.
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Drain and rinse the chickpeas, and halve the cherry tomatoes and add both to the pan. Finely chop the stalks of the coriander and add to the pan, saving the leaves for later.
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Add the coconut milk and simmer for 5 minutes until the sauce has thickened (add a splash of water if it dries out too much). Season with salt and pepper to your taste.
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Finely chop the spinach and stir through the chickpeas, followed by the juice of the lemon, and finally add the chopped coriander leaves.
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Serve with rice or nan breads, topped with a dollop of dairy-free yoghurt.
There are plenty of quick and easy vegan recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
*Affiliate links
And if you haven’t yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter.
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I’m linking this curried chickpeas and spinach recipe with a number of blogging challenges:
CookBlogShare hosted this week by Everyday Healthy Recipes- Cook Once Eat Twice hosted by Searching for Spice
- Recipe of the Week hosted by A Mummy Too
Disclosure: I was gifted a set of Füri knives to review. There was no expectation of a positive review and all opinions are my own. Please note that I am an Amazon affiliate, and will receive a small commission if you order these knives through clicking on the link above, at no extra cost to you. Many thanks for your support!
Whitney says
July 17, 2018 at 1:12 pmThis sounds delightful!! I love me some curried veggies, so this is right up my alley!
Amy Nash says
July 17, 2018 at 1:25 pmI love how quickly this curry comes together and that creamy coconut base! It sounds delicious and something that my family would love!
camila says
July 17, 2018 at 1:48 pmThese are my favorite chickpeas!! how yum!! love these curried chickpeas with spinach!
Mahy says
July 17, 2018 at 2:37 pmI would take a huge bowl of this chickpea goodness anyday over anything else!! Thanks for sharing–I love all the flavors you’ve used. Certainly making this one!!
Shashi at SavorySpin says
July 17, 2018 at 3:07 pmI love a good chickpea and spinach curry – and this looks delish! Also thatnks for the review on those knives!
Anvita says
July 17, 2018 at 4:31 pmYou had me at 20 minutes. Perfect for a weeknight meal
Eb Gargano | Easy Peasy Foodie says
July 17, 2018 at 6:31 pmOh I know what you mean about the end of term – it really does feel like it should be wind down time and yet it’s just super hectic, what with all the end of term meetings/services/displays etc. etc. I am soooo looking forward to next week right now. This recipe looks awesome – right up my street. You know how much I love a quick and easy meal – these last few weeks more than ever!! Eb x
Eb Gargano | Easy Peasy Foodie recently posted…Easy Vegetable Fajitas
Jo Allison / Jo's Kitchen Larder says
July 18, 2018 at 7:24 pmI love how quick and easy this recipe is! Perfect mid-week curry without a fuss. Great for those super hectic last days of school term (I’m so with you lol). Yum!
Jo Allison / Jo’s Kitchen Larder recently posted…Easy Grated Carrot Salad
Janice King says
July 20, 2018 at 7:28 pmHi Kate, The Veg Space food blog is amazing! it was a great helpful for me. Thank you so much.
Balvinder says
July 24, 2018 at 11:27 pmThis chikpea curry sounds so flavor-packed and full of tons of vitamins!
Balvinder recently posted…Low Carb Strawberry Pistachio Layer Cake For Simpleglutenfreekitchen’s 7th Birthday
Catering Industries says
September 5, 2018 at 9:25 amThis is marvellous! Thanks for sharing the recipe and let me also try this at home.