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Spinach and Chickpea Curry

This makes a great lunch dish. I double the recipe if serving at dinnertime.



  1. Prepare rice so it will be done when curry is ready.
  2. Heat the oil in a large frying pan. Fry onions, garlic and turmeric on low heat for one-half hour or so, until very soft.
  3. Mix together ginger, chili pepper, cayenne, curry powder, Spanish paprika, cumin, coriander and salt with a small amount of water to make a medium paste.
  4. Push onions to side of pan and fry spice mixture for 5 minutes, stirring frequently and being careful not to burn. Add a little more margarine if needed. Mix spices with onions.
  5. Add diced tomatoes and chicken bouillon. Bring to a boil, then reduce heat to medium.
  6. Stir in the spinach and chick peas. Cook, stirring occasionally, for 5 minutes or until they are well blended with the spices and the spinach has wilted.
  7. Sprinkle with grated white cheese, if desired.
  8. Serve hot over rice.