• 1 Tablespoon of Olive Oil
  • 1 Onion, roughly chopped
  • 4 Cloves of garlic, grated
  • 2 Inches of fresh ginger, grated
  • 2 Red chillies, finely chopped
  • 1 Teaspoon of ground cumin
  • 1 Teaspoon of ground coriander
  • 1 Teaspoon of ground turmeric
  • 1 Teaspoon of garam masala
  • 2 Tins of Batchelors Chickpeas, drained and rinsed
  • 500ml of vegetable stock
  • Salt & freshly ground black pepper
  • 300g Vine tomatoes, diced
  • 200g Baby spinach leaves
  • Fresh coriander leaves, basmati rice and naan bread to serve (optional)


  1. Heat the olive oil in a large frying pan or wok.
  2. Add the onion and cook over a medium heat for 4-5 minutes until the onion is soft but not coloured.
  3. Add the garlic, ginger and chillies and stir.
  4. Add the cumin, coriander, turmeric and garam masala and stir well.
  5. Add the chickpeas and vegetable stock and sit.
  6. Season with salt & freshly ground black pepper.
  7. Bring to boil. Reduce to a simmer and simmer for 15-20 minutes until the sauce has reduced.
  8. Add the tomatoes and the baby spinach leaves and stir until the spinach leaves have melted.
  9. Serve with a sprinkling of fresh coriander leaves, some basmati rice and naan breads.
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