Charlie Hibbert

Chickpea and Spinach Curry

by Charlie Hibbert Recipes 27 Mar 20

Curry is dad's favourite dish, and curry night always puts a smile on his face! This simple dish is a nice easy curry to make, full of spice, flavour and fragrance, served with rice, dhaal or a naan, it is an absolute crowd-pleaser. 

Serves 3 - 4 


For the chickpeas 

50ml olive oil

1 small onion, diced

1 tsp cumin seeds

1 tsp coriander seeds

½ tsp turmeric

½ tsp ground allspice

1 tsp hot paprika

1 tsp sweet paprika

1 pinch of chilli flakes

I Small thumb ginger

4 garlic cloves, peeled

1 tin whole peeled tomatoes

500g cooked chickpeas (home cooked, tinned or jarred), chickpea water reserved

To serve

A large bunch of spinach

A handful of coriander, chopped


Using a pestle and mortar or a spice grinder, render the spices to a powder. Set aside.

Gently heat the oil in a large pot on a medium heat. Add the onion garlic, put the lid on the pot, and sweat until the onion has begun to soften and become translucent.

And the spice powder to the onions and cook for a minute before adding the rest of the ingredients. Put all of the ingredients into the pot - including the reserved chickpea water - and cook on a very low heat, until the sauce has thickened and the tomatoes have dissipated through the chickpeas, this will take around 20-25 minutes. 

To serve, stir through the spinach and top with lots of chopped coriander.