Food & recipes

Chickpea Curry

Tasty, check. Healthy, check… what more do you need in a quick mid-week dinner?

You’ll need:

75g brown rice
2 tbsp olive oil

2 large garlic cloves, crushed

2 tsp ground cumin

1 tsp ground turmeric

1 tsp garam masala

1 onion, finely chopped

1 fresh red chilli, deseeded and finely chopped
1cm piece of fresh ginger, peeled and finely chopped
125g cherry tomatoes, halved
400g tin chopped tomatoes or 200g of fresh tomatoes
400g tin chickpeas, drained and rinsed
100g spinach
juice of ½ lemon
a handful of coriander leaves, chopped

Cook the rice according to the packet instructions. Make sure that the water doesn’t completely evaporate as you cook. This should take 20–30 minutes. In a large saucepan, add the olive oil over a medium heat, then add the garlic and spices, and stir well.

Place the onion, chilli and ginger in the pan and allow the onion to soften, taking care not to let anything burn. Once the onion has softened, add the cherry tomatoes and fresh tomatoes, if you are using those, halving or quartering them if you’ve chosen big ones. If you are using tinned tomatoes, wait until the cherry tomatoes have softened, then add these, the chickpeas and the spinach.

Keep cooking until any watery liquid boils off and the curry thickens. Then squeeze in the lemon, stirring well before serving with the rice and garnishing with the chopped coriander.

Recipe extracted from Mind Body Bowl by Annie Clark (£16.99, Thorsons)

Article by

Lauren Godfrey

Content Writer

Article by

Lauren Godfrey

Content Writer