Chickpeas with Baby Spinach

Name: Chickpeas with Baby Spinach
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Cuisine: Indian
Ingredients: 2 x 400 g (14 oz) tins chickpeas; 1 green chilli, or to taste; 1 tbsp coconut oil; 1 tsp cumin seeds; 1 tsp fennel seeds; 2 tsp ginger paste; 2 tsp garlic paste; 2 tbsp coconut cream; 250 g (9 oz) baby spinach; Chilli powder, to taste; 1 tsp ground turmeric; 200 g (7 oz) tinned chopped tomatoes; 1 tbsp white wine vinegar; 1 tsp jaggery (or soft brown sugar); 1 tsp jaggery (or soft brown sugar); Fine sea salt, to taste; 2 tsp ground cumin; 1 tsp ground coriander; Handful of fresh dill; Juice of 1 small lime

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

15-Minute Indian

By Anjula Devi

Published 2025

About

Chickpeas have always featured in my diet. This dish is really simple to pull together, especially after a long day at work.

Ingredients

2 x 400 g (14 oz) tins chickpeas
1 green chilli, or to taste

Asia
India
Main course
Vegan
Gluten-free

Method

Fill and boil the kettle.
Drain the chickpeas.
Slit the green chilli lengthways.
Place a wok on a high heat, then add the following ingredients in this order: 200ml (7fl oz/¾ cup plus 2 tbsp) hot kettle water, coconut oil, cumin seeds, fennel seeds, ginger paste, garlic paste, coconut cream, chickpeas, baby spinach, chilli powder, turmeric,