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    Indian-spiced chickpeas, spinach & paneer

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    Indian-spiced chickpeas, spinach & paneer

    The vegetables are the star in this light and fresh curry, which provides three of your five-a-day.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    1 tbsp sunflower oil
    1 tsp cumin seeds
    ½ x 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.


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