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Chickpea Curry with Fresh Greens

Prep Time:

5 Minutes

Cook Time:

25 Minutes


6 Servings

About the Recipe

Here's a deliciously healthy chickpea curry packed with greens, tomato and onion spiced gravy, and a touch of coconut milk or cream for richness.


  • 3 tbs oil

  • 1 onion, chopped

  • 4 cloves garlic, crushed

  • 1 tbs fresh ginger, grated or 1 tsp powdered

  • 1 tbs coriander

  • 1 1/2 tsp turmeric

  • 1 1/2 tsp cumin

  • 1/2 tsp cayenne or chili flakes

  • 1 14oz can crushed tomatoes

  • 2 1/2 cups cooked chickpeas*

  • 2 cups cooking greens

  • 1 tsp sugar

  • 1 tbs lemon juice

  • 1 tsp garam masala (optional)

  • 1/4 - 1/2 cup coconut milk or cream (optional)

*Use canned or cook from dry


  1. Heat the oil in a large pan over a medium-high heat. Sauté the chopped onion until golden.

  2. Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.

  3. Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.

  4. Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.

  5. Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.

  6. Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.

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