Chickpea, Red Pepper and Spinach Curry

Chickpea, Red Pepper and Spinach Curry

This vegetarian chickpea, red pepper and spinach curry is flavoured with ginger, chilli, garam masala, cumin and turmeric and makes a wonderful quick after work meal, ready in less than 30 minutes and served with Indian naan or chapatis.


  • Garlic 1 clove
  • Red chilli 1
  • Ginger thumb-sized piece, peeled
  • Olive oil
  • Onion 1, diced
  • Garam masala 1 tbsp
  • Turmeric ½ tsp
  • Ground cumin 1 tsp
  • Chickpeas 400g
  • Peppers 3, diced
  • Chopped tomatoes 440g tin
  • Spinach 260g



Whizz the ginger, garlic and chilli in a blender until it forms a paste. Fry in a tsp of olive oil until fragrant before adding the onion. Cook for 2 minutes before adding the spices.


Add the chickpeas, peppers and chopped tomatoes with a splash of water. Simmer for 10 minutes. Add the spinach until wilted and season. Serve with chapatis or naan.