Dinner recipe
Creamy spinach chickpeas fragrant with mild curry spices, served over cucumber-lime basmati rice.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
saucepan with lid, large deep frying pan, fine grater, sieve
Method
Finely chop the onion, grate the garlic and fresh ginger, roughly chop the baby spinach and fresh coriander, and cut the cucumber into 1cm dice. Drain and rinse the chickpeas.
Rinse the basmati rice until the water runs mostly clear. Put it in a saucepan with 600ml water and 0.5 teaspoon salt. Bring to the boil, cover and simmer over a low heat for 12 minutes, then remove from the heat and leave covered for 8 minutes.
Meanwhile, heat 2 tablespoons vegetable oil in a large deep frying pan over a medium heat. Add the onion and cook for 6 minutes until soft and lightly golden. Stir in the garlic, ginger, mild curry powder and ground cumin for 1 minute until fragrant.
Add the chickpeas, coconut milk and remaining 0.5 teaspoon salt. Bring to a gentle simmer and cook uncovered for 8 to 10 minutes, crushing a small spoonful of chickpeas against the pan, until creamy but still spoonable.
Stir the chopped spinach into the chickpeas in three batches until wilted, then add half the coriander and the juice of 1 lime. Simmer for 2 minutes until vivid green and hot throughout.
Fluff the rice and fold through the cucumber, remaining coriander and juice of the remaining lime. Divide between bowls and spoon the green tikka chickpeas over the top.
