I love one pot meals because they essentially don’t involve a lot of work on your part. You just throw it all together and hope for the best. It’s an act of faith.  This chickpea and spinach curry could easily be vegan, but I used heavy cream – that you can substitute for coconut cream for equal deliciousness and creaminess. It’s just one of those unpretentious meals that are actually packed with tons of flavour. Not only flavour, but also protein and fiber.

It takes about 30 minutes to make, so it qualifies for an easy weeknight dinner idea, and we love those around here!

Serve with basmati rice for optimal results.

Chickpea and Spinach Curry

Ingredients

2 tbsp olive oil

1 red onion, finely chopped

3 garlic cloves, minced

1 inch fresh ginger, minced

2 large tomatoes, chopped

2 tbsp tomato puree

1 tbsp curry powder, medium

1/2 tsp garam masala

1/2 tsp ground cumin

1/4 tsp turmeric

1/2 tsp salt

Pinch of hot chilli powder

1 cup heavy cream (or full fat

coconut milk)

200ml water

2 tins chickpeas, drained

3 handfuls spinach

Toppings

Fresh coriander

Chilli flakes

Instructions

Heat olive oil in a large pan on medium heat. Add onion to the pan and fry for a few minutes before adding minced garlic and ginger.

Fry for a minute until fragrant and the onion is soft. Add the chopped tomatoes and fry until the tomatoes have broken down.

Add the tomato puree, all the spices, and salt. Stir and cook for a minute until fragrant and it resembles a paste.

Now add the heavy cream and water. Stir and leave to simmer for 10 minutes.

Add the chickpeas and leave for a further 20 minutes.

Add the spinach and cook for another 5 minutes.

Serve and top with fresh coriander, chilli flakes, thinly sliced onion and heavy cream.