chickpea curry
Friday night is all about curry. Something with full-on flavour, aromatic spices and a satisfying bite, served with fluffy basmati rice. Also, it needs to be ready fast.

I love creating fast recipes, as like many of you, I am always short of time. Fast doesn’t need to mean unhealthy or bland and I hope this recipe becomes a staple in your kitchen, just like it is in mine. 
Never be afraid to use some shop-bought curry paste; simply lift the flavours with a touch of turmeric, cumin and paprika, adding extra chilli if you like your curry with some heat. Spinach is a fantastic quick cook vegetable and is delicious alongside the earthy chickpeas. 


Serves 2 generously

1 tbsp sunflower oil
1 onion, chopped finely 
2 cloves of garlic, crushed 
1/2 tsp dried chilli flakes 

1 tsp turmeric 

1/2 tsp cumin
1/2 tsp paprika 
2 tbsp mild curry paste 

1 400g can chopped tomatoes 
1 400g chickpeas, drained and rinsed 

3-4 generous handfuls spinach 

5 cherry tomatoes, halved 

Handful of fresh coriander, chopped roughly
Pinch of sea salt 


1. Heat the oil and onion in a pan for 2 minutes until the onion has softened. Add the garlic, chilli flakes, turmeric,cumin, paprika and curry paste and cook for a further minute. 
2. Pour in the chopped tomatoes and chickpeas and cook for 10 minutes, stirring occasionally. 
3. Add the spinach and cherry tomatoes for 2 minutes, until the spinach starts to wilt. Stir through the coriander and season with sea salt to taste.


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