Indian-spiced chickpeas, spinach & paneer
Waitrose and Partners

Indian-spiced chickpeas, spinach & paneer

4 out of 5 stars(1) Rate this recipe
VegetarianSource of protein
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 1 tbsp sunflower oil
  • 1 tsp cumin seeds
  • ½ 226g pack paneer, cut into 2cm dice
  • 400g can chickpeas, drained and rinsed
  • 300g basmati rice
  • 1 large onion, finely sliced
  • 2 garlic cloves, finely sliced
  • 20g fresh root ginger, finely grated
  • 450g Essential spinach
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 green Thai chilli, finely sliced (deseeded if liked)
  • 250g Essential Cherry Tomatoes


  1. Heat ½ tbsp oil in a large frying pan, then add the cumin seeds. When they start to sizzle, add the paneer, chickpeas and a pinch of salt. Fry for 5 minutes, turning occasionally, until the paneer is golden on all sides. Tip onto a plate and set aside. Meanwhile, cook the rice according to pack instructions.

  2. Add the remaining ½ tbsp oil to the pan; once hot, add the onion, garlic and ginger. Cook on a medium heat for 10 minutes until soft. Boil a kettle. Put the spinach in a colander in the sink; pour over the boiled water. Drain for 2 minutes; squeeze out the excess water with the back of a spoon. Add the spices and chilli to the pan; cook for 1 minute. Stir in the tomatoes and cook until they burst (about 2 minutes).

  3. Add the spinach to the pan. Cook for 2 minutes, season, then stir in the paneer mixture. Serve with the rice.


Typical values per serving when made using specific products in recipe


2,031kJ/ 483kcals



Saturated Fat












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20 Green Thai & Red Chilli PrawnsTypical weight 490g

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4 out of 5 stars1 rating