Creamy Chickpeas and Spinach

Creamy Chickpeas and Spinach Curry

No matter what the time of year is, or what the weather is on that particular day – when the husband leaves for his work travels or returns from his travels, we make a curry. This is what I make when I need to make a curry in a hurry as its super quick to make with canned chick peas and I usually throw in some greens – whatever I have to hand. A bag of baby spinach though works beautifully and this is a slightly creamier version of the curry I usually make.

Creamy chickpeas and spinach
Creamy chickpeas and spinach

The lunch waiting for Daddy when he got back was a nice little spread with some basmati rice, a mixed salad, some Raita made with homemade yogurt and a creamy curry of course.

My usual way of making our chickpeas curry is slightly spicier with a very tart flavour to the sauce, as I like the traditional Pindi chanas, so this was a very pleasant change where I used similar ingredients but a little variation made them nice and creamy instead.

Creamy Chickpeas and Spinach
Creamy Chickpeas and Spinach
Recipe Type: Vegetarian
Cuisine: Indian
Author: Spicy Eggplant
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4-6
  • 2 cans chickpeas, rinsed and drained
  • 1 small bunch of baby spinach, roughly sliced
  • 1/2 cup finely chopped onions
  • 2 fresh green chillies, finely chopped (adjust to taste)
  • 1 inch fresh ginger, grated
  • 4 cloves garlic, minced
  • 1/2 inch piece of fresh turmeric, grated (or 1 tsp turmeric powder)
  • 1 tbsp Chana masala
  • 1 tbsp cumin coriander powder
  • 1/4 cup diced tomatoes
  • Salt and black pepper to taste
  • 2 tbsp clarified butter
  • 2 tbsp heavy cream
  1. Heat clarified butter in a pan, saute the onions until translucent. Add the fresh turmeric, ginger and green chillies and cook for a further couple of minutes before adding the garlic and the diced tomatoes. Cover the pan and reduce the heat, letting the sauce cook for a couple of minutes.
  2. If you want a smooth sauce, then blitz it in the blender before returning to the pan.
  3. Stir in the chickpeas followed by all the spices, stir well. Add the spinach, and a 1/4 cup of water. Cover the pan and reduce the heat. Let the curry cook for about 10 minutes or until the chickpeas have softened.
  4. Using the back of the spoon, smash some of the chickpeas in the pan, before stirring in a little bit of the cream and a little butter. Stir well and serve hot.





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