Quick Chickpea and Spinach Curry

Some dinners feel like a hug, and a bowl of chickpea curry is one of them. It is quick, it tastes like it has been bubbling away for hours, and it uses ingredients that live happily in the cupboard. If you have a tin or two of chickpeas, a tin of tomatoes and a bag of spinach, you are about twenty-five minutes from a proper meal.

The base of flavour

Curry flavour is built in layers. It starts with onion, which you cook slowly until soft and sweet. Garlic and ginger go in next, followed by the dried spices. Cooking the spices briefly in oil wakes up their aroma, but they can burn easily, so keep the heat moderate and add the tomatoes soon after. This step takes only a minute or two, but it gives a much deeper flavour than adding spice to liquid.

Choosing your spices

A mild or medium curry powder is perfectly fine and keeps the shopping simple. If you have a few more spices to hand, you can add ground coriander, turmeric or garam masala, but they are not essential. Fresh ginger can be replaced with half a teaspoon of ground ginger if needed. Spices vary in strength, so start with the amounts here and adjust at the end. For more on balancing flavour, our guide to seasoning as you cook offers some helpful pointers.

Why chickpeas work so well

Tinned chickpeas are already cooked, so they only need to heat through and take on the flavour of the sauce. They hold their shape, give a satisfying bite and make the dish filling without any meat. Rinsing them well removes the tinned taste. For a thicker, creamier sauce, mash a few of the chickpeas against the side of the pan with the back of a spoon. You will find more ways to use them in our ideas for a tin of chickpeas.

Adding the greens

Spinach goes in right at the end. It wilts in seconds, so you only need to stir it through until it collapses. If you are using frozen spinach, thaw it and squeeze out the water first. Kale or chard also work, though they need a few minutes longer to soften.

Finishing touches

Acid wakes the whole dish up. Add a squeeze of lemon or lime juice at the end and taste. If the curry is too sharp, a pinch of sugar helps, and if it is too thick, add a splash of water. A spoonful of plain yoghurt, or coconut milk if you have some, makes it creamier. Fresh coriander on top adds a lovely freshness, though it is optional.

What to serve it with

Plain rice is the classic partner, but warm flatbreads, naan or baked potatoes work equally well. A spoonful of yoghurt and a simple cucumber salad give a cooling contrast. If you have leftovers, the curry tastes even better the next day, when the flavours have had time to settle.

Customising the recipe

• Add diced sweet potato or cauliflower, and simmer a little longer.
• Stir in a spoonful of peanut butter for a rich, nutty sauce.
• Add chilli flakes or a fresh chilli for more heat.
• Use a tin of coconut milk in place of the water for a creamier curry.
• Top with toasted seeds or nuts for crunch.

Frequently asked questions

Is this curry suitable for vegans? Yes, as long as your curry powder and any toppings, such as yoghurt, are plant-based.

Can I freeze it? Yes. Cool it fully, freeze in portions and reheat until piping hot. The spinach may soften further after freezing.

Can I use dried chickpeas? Yes, but they need soaking and cooking first. Two tins is roughly equal to about 160g of dried chickpeas, cooked.