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    Chetna Makan’s chickpea & spinach curry

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    Chetna Makan’s chickpea & spinach curry

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    2 tbsp sunflower oil
    1 tsp cumin seeds
    ½-1 green chilli, finely chopped
    2 cloves garlic, chopped
    1 onion, chopped
    400g can chopped tomatoes
    2 tbsp Cooks’ Ingredients Tikka Paste
    2 x 400g cans chickpeas, drained and rinsed
    400ml can coconut milk
    1 tsp sugar
    115g bag baby spinach, roughly chopped
    Naan or rice, to serve 


    1 Heat the oil in a pan and add the cumin seeds. Once they start to sizzle add the chilli and garlic and cook for a few seconds, then add the onion and cook on a medium heat for 8-10 minutes until golden.

    2 Stir in the tomatoes, cover and cook on a low heat for 10 minutes. Add the tikka paste, followed by the chickpeas, coconut milk and some salt. Mix it well, bring to a boil then cover and simmer gently for 30 minutes.

    3 Stir in the sugar and the spinach, then cover and cook for 2 minutes until the spinach wilts. Serve with naan or rice. 

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