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Curried Chickpeas with Tomatoes and Spinach

Filed Under: Meatless Recipes Recipes

Curried Chickpeas with Tomatoes and Spinach Recipe

You can tweak the consistency of the dish by adding hot water and/or cornstarch slurry to suit your personal preference.

Check out the step-by-step photos on the previous page.



  • 2 tbsp cooking oil
  • 1 small yellow onion sliced thinly across the grain
  • 1 x 400 grams canned chickpeas drained and rinsed
  • 1 x 400 grams canned diced/chopped tomato undrained
  • 3 garlic cloves peeled & bruised
  • 1 tsp grated ginger or ginger juice
  • 250 ml water
  • 2 tsp sugar
  • 1 dried bay leaf
  • 200 grams frozen spinach thawed in microwave
  • hot water optional; to top up the stew later, only if needed
  • cornstarch slurry stir optional; dissolve 1 tsp cornstarch in 1 tbsp water
  • 1/2 to 1 tsp mushroom seasoning powder optional; to taste

* frozen spinach can be substituted with baby spinach leaves. Stir in the baby spinach immediately after turning off the stove while the dish is still piping hot.

(A) Spices

combine in a small bowl or add directly to the pan:

  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 tsp cayenne pepper powder for the heat; omit or adjust to taste
  • 1/2 tsp fine sea salt to taste
  • freshly cracked black pepper to taste


  1. Cook onions. Heat oil in heavy-bottomed casserole or wokpan. Sauté onions and garlic on medium low heat until onions are soft, about 5 minutes.
  2. Stir-fry chickpeas with spices. Add chickpeas one layer in the pan and scatter spices at (A) evenly over them. Stir-fry briefly until aromatic and the chickpeas evenly coated in the spices.
  3. Make the stew. Add tomatoes, sugar, bay leaf & water. Stir through, cover casserole with lid and simmer for 15 minutes, adding thawed spinach during the last 2 minutes of simmering.
  4. Tweak the consistency and serve. Serve this dish as it is if you like it dry. If you prefer it to be saucy, top up with appropriate amount of hot water and stir in cornstarch slurry slowly to thicken the stew. Season to taste with salt or mushroom seasoning powder. Serve with bread (such as Indian chapatti, roti or naan) and/or steamed rice.
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3 comments on “Curried Chickpeas with Tomatoes and Spinach”

  1. So delicious! I seriously wouldn’t miss meat here…a perfect meatless meal.

  2. Yummy! My kind of dish too :) I even use such a “bean stew or soup” as sauce for pasta.

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