Spicy Chickpea And Spinach Curry Recipes

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SPINACH & CHICKPEA CURRY

A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7



Spinach & chickpea curry image

Steps:

  • Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
  • Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.

Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium

2 tbsp mild curry paste
1 onion, chopped
400g can cherry tomatoes
2 x 400g cans chickpeas, drained and rinsed
250g bag baby leaf spinach
squeeze lemon juice
basmati rice, to serve

SPINACH AND CHICKPEA CURRY

A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream.

Provided by PinkCherryBlossom

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Spinach and Chickpea Curry image

Steps:

  • Heat the oil and gently fry the onions for 10 minutes.
  • Add the spices, stir well and cook for a further 2 minutes.
  • Add tomatoes and chickpeas and simmer for 25 minutes.
  • Increase the heat and stir in the spinach and lemon juice.
  • When the spinach has wilted - serve.

2 tablespoons vegetable oil
2 onions, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon dried chili pepper flakes, crushed
1/2 teaspoon turmeric
400 g canned tomatoes
800 g tinned chickpeas, rinsed and drained
250 g spinach
1/2 lemon, juice of

SPICY CHICKPEA CURRY

Make and share this Spicy Chickpea Curry recipe from Food.com.

Provided by Snowbunny Andorra

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14



Spicy Chickpea Curry image

Steps:

  • Heat the oil in a large saucepan over a low heat, then add the onion and garlic and cook, stirring, for five minutes. Add the ginger, chillies, cumin, coriander and garam masala. Cook for a further two minutes.
  • Add the tomatoes, tamarind and spinach. Increase the heat to medium, and cook until the spinach has thawed and any liquid has been absorbed - about five minutes.
  • Stir in the chickpeas, salt and paprika and cook for three minutes, then serve.

Nutrition Facts : Calories 248.3, Fat 8.9, SaturatedFat 1.1, Sodium 654.5, Carbohydrate 36.4, Fiber 9, Sugar 6.4, Protein 9.6

2 tablespoons vegetable oil
1 onion, sliced
2 garlic cloves, chopped
2 1/2 cm ginger, fresh, grated
2 green chilies, fresh, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
3 tomatoes, chopped
1 tablespoon tamarind paste
300 g frozen chopped spinach
400 g canned chick-peas, drained
1/2 teaspoon salt
1/2 teaspoon paprika

SPICY CHICKPEAS AND SPINACH

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0



Spicy Chickpeas and Spinach image

Steps:

  • Toss 2 cans chickpeas (drained, rinsed and dried), 2 tablespoons olive oil, 1 1/2 teaspoons paprika, 1/2 teaspoon chipotle chile powder and 1 teaspoon salt. Roast in a 400 degrees F oven until golden, 20 to 25 minutes. Toss with 4 cups baby spinach, 1 1/2 tablespoons olive oil and salt to taste. Serve with lemon wedges.

Nutrition Facts : Calories 287 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1344 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 11 grams, Sugar 5 grams

SPICY CHICKPEA AND SPINACH CURRY

Provided by Melissa Clark

Categories     Slow Cooker     Vegetarian     Dinner     Lunch     Spinach     Chickpea     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13



Spicy Chickpea and Spinach Curry image

Steps:

  • In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
  • Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala*
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped
*Garam masala is a blend of dry-roasted, ground spices from India. It can be found in Indian markets and in the gourmet section of some supermarkets or kalustyans.com.
Special Equipment
Slow cooker

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