This chickpea and spinach curry is so easy and delicious and is quick to make too.
What people says about this recipe?
Helena; Tasty and spicy ! I added 2 carrots, 50 gram red lentils and used sweet potatoes…added more spinach too. Three portions with tomato/tzatziki on the side.
Deeqo Haji; I made the veggie stew with couscous and chickpea cucumber tomatoes salad and baked salmon and potato it’s delicious thank you.
Kristin Thompson; Very yummy curry, and easy to make! I left out the potatoes (enough carbs with the chickpeas already) and it was still very hearty.
Esther Pyzara; Turned out well, it’s just lacking something, not figured out what yet. Will definitely make it again and play around with the spice mix.
Jennifer Reid; Added fresh red chillis (deseeded), ground coriander, mushrooms, cardamom & used two stock cubes instead of one (same amount of water), was delish!
Danielle Ward; Tasted lovely but you either have to boil the potatoes beforehand or cut them much smaller – they took ages to cook. Otherwise a great dish.
Ana Morales; Love it. Always add extra chilly on my bowl 😍 I do it exactly the same but with kidney beans instead. It tastes completely different and lovely too.
Alison Bickers; I’ve made this a few times and it’s absolutely delicious. Just made two small changes, I added more spinach than the recipe says and par boiled the potatoes for a few minutes as the very first time I made this they were really hard even after cooking it for longer.
Jen walsh; Really tasty! Omitted the oil/ghee at the start and sautéed in water. Added some garden peas, will definitely make again.