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Chickpea curry

 5 ratings

Prep Time:10 mins

Cooking Time:25 mins

Serves:1 Adult

Chickpea curry

This curry is a quick tasty dinner. Make extra and it is great for lunch the next day.


  • 60g / 2oz. of basmati rice
  • 1 teaspoon of vegetable oil
  • 1 small onion, peeled and diced
  • 1 clove of garlic, peeled and crushed or finely chopped
  • 1 small tin of chopped tomatoes (227g / 8oz.)
  • 1 teaspoon of curry powder
  • 1 teaspoon of ground ginger
  • 1 tin of (220g / 8oz.) chickpeas, rinsed and drained
  • 1 small red pepper, de-seeded and diced
  • 75g / 2½oz. of frozen spinach


  1. Heat the oil in a non-stick saucepan and when hot, add the onion. Fry until softened.
  2. Next add the garlic, tomatoes, curry powder and ginger and cook for another 2-3 minutes.
  3. Add the chickpeas and red pepper and cook for a further 15 minutes over a medium heat, stirring occasionally.
  4. In the meantime, cook rice according to packet instructions, omitting any salt.
  5. After your curry has simmered for 20 minutes, add the spinach leaves and let them wilt into the curry for the remaining 5 minutes of cooking time.
  6. Drain the rice and serve alongside the curry.

What you will need

  • Chopping board
  • Chopping knife
  • Saucepan
  • Wooden spoon

Serving suggestions

Serve with a spoon of natural yoghurt!

"Why not add in some extra vegetables by adding peppers and mushrooms?"

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