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In my quest to eat as much healthy food as possible, after looking at the tins of chickpeas in my cupboard I decided to grab one and then take a look in the fridge to assess how appropriate its contents might be for a tasty dish.  Hurray a bag of spinach.  That was me well onto my way for my next dish.  Recalling I also had tinned tomatoes I grabbed those and a few other ingredients to add a bit more flavour and set to work.

Chickpeas are a great bulking ingredient and are fibre rich.  They are also a great vegetarian friendly source of protein a good fact for vegetarians to know when confronted with any naive carnivores that think all should follow suit and eat meat.  I eat a range of foods including meat although not often although if you look at our teeth we were designed to eat both meat and foods originating from plants.  Of course some prefer to refrain from eating animal products for varying reasons and that is ok.  Each to their own as far as I am concerned.  Man wouldn’t have eaten meat often as it was harder to catch animals and would rely on mainly plant derived foods.

The trend was in the past to eat more meat based food but as we find out more about the health aspects of eating meats and what negative effects some may have on the body many are favouring vegetarian and vegan diets.

My Chickpea with Spinach and Tomato recipe is perfect for vegetarians and vegans just omit the yoghurt and you have a great dish that it tasty and healthy.

Serves 2 as a main but also makes a great side dish for 4 – 5.

Ingredients

1tbs extra virgin olive oil

1 white onion

3 cloves of garlic

1 piece of ginger 2cmx2cm in size

1 tin of chickpeas (400g)

1 tin of chopped tomatoes (400g)

150g fresh baby spinach washed and strained

1tsp Madras curry powder

1/8tsp cayenne pepper

Salt to season

Coriander (optional) I added in about 3tbs.

Method

Finely slice the onion and chop the garlic and ginger into small pieces.

In a preheated saucepan add in the olive oil and toss in the onion, garlic and ginger.

Stir fry for about 4 minutes then add in the curry powder and cayenne.

Stir for a further 2 minutes then add in the spinach and stir slowly until it wilts.

Add in the chickpeas, stir well.

Add the coriander and season with salt and serve.

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You can add a big dollop of Greek yoghurt if you fancy as it goes really well although the dish is very flavourful as it is.

Enjoy!

56 thoughts on “Chickpeas with Spinach and Tomato”

  1. I really want to try this. I am following slimming world, so I think it will be ok if I swap the olive oil for fry light

  2. I love chickpeas and they are a very handy staple (if you use the canned ones). I think I am going to buy more as I need to eat more healthily. Like them in curried form.

  3. I really enjoy chickpeas when we go out to eat but when I buy them I never know what to do with them! thank you for this recipe!

  4. I really love spinach so this sounds like something I could try, although I’ve never had chickpeas before, will have to give them a go!

  5. I’ve never had chickpeas. I know that they are a good food to have and I’ve seen many recipes featuring them. I should give them a try really!

  6. This is pretty much how I make my spinach and chickpea curry too. It’s nice for a quick and easy meal.

  7. We love chickpeas but only really use the with red beans mixed into our salads. I’ll have to bookmark this page to show my wife!

  8. I think chick peas are great for adding to things – but making them the star of the dish is a really good idea. I go meat and fish free at least twice a week.

    1. It is good to have a balanced diet with a large number of veg and pulses as they help promote overall health.

  9. Mmmm! I love chickpeas and spinach and I try to minimise my intake of animal products so this would be ideal for me. It’s always exciting to find a recipe with a different blend of spices and this one looks fab, thanks for posting it.

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