Chickpea, tomato and spinach curry

Another delicious vegetarian recipe. It is quite easy to make and my family everyone liked this, especially crunchy chickpeas 😛 We don’t miss meat at all 😀 If you don’t eat meat, the chickpeas are a must 😉 They can boost your energy because of their high iron content. This is particularly important for menstruating women, pregnant or lactating women and growing children. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is part of key enzyme systems for energy production and metabolism. Chickpeas are also a good source of protein. Combined with a whole grain such as whole-wheat protein, they provide the amount of protein comparable to that of meat or dairy foods without the high calories or saturated fats.

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  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • small piece of ginger, grated
  • 6 ripe tomatoes
  • ½ tbsp coconut oil
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • pinch chilli flakes
  • 6 tbsp coconut cream
  • 1 small head of broccoli, broken into small florets
  • 2 cups chickpeas, soaked over night and drained
  • 1 cup baby spinach leaves
  • 1 lemon, halved
  • 1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews


  1. Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
  2. Heat oil in a large pan.
  3. Stir in the spices, fry for a few seconds.
  4. Add puree and bubble together for 2 mins.
  5. Stir in coconut cream, then add the chickpeas and cook for 4 mins.
  6. Stir in broccoli and spinach, squeeze over lemon and swirl through sesame and cashew mixture.
  7. Serve with brown rice and fresh salad.

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