Recipe: Curried Chickpeas and Spinach

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!

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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:

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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

5 from 7 votes

Print

Curried Chickpeas and Spinach

Prep Time

4 mins

Cook Time

16 mins

Total Time

20 mins

 

This quick and easy chickpea supper is delicious served with rice or nan breads.

Course: Main Course

Cuisine: Indian

Keyword: curried chickpeas and spinach

Servings: 2 people

Calories: 234 kcal

Author: Kate Ford | The Veg Space

Ingredients

• 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)

Instructions

1. 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.

2. 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.

3. 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.

4. Finely chop the spinach and stir through the chickpeas, followed by the juice of the lemon, and finally add the chopped coriander leaves.

5. Serve with rice or nan breads, topped with a dollop of dairy-free yoghurt.

Nutrition Facts

Curried Chickpeas and Spinach

Amount Per Serving

Calories 234

* Percent Daily Values are based on a 2000 calorie diet.

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!

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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!