Ten-minute chickpea and spinach curry

Serves 2-3 //Prep 5 min //Cook 10 min //Calories per serving 850 // Protein 27.9 g


  • 2 tbsp olive oil
  • 3-4 garlic cloves
  • 1 red onion
  • 1 tsp paprika (smoked paprika if ur feelin feisty)
  • 2-3 tbsp nooch
  • 1 tsp cayenne pepper
  • 1 tsp ground coriander
  • ½ tsp chilli flakes
  • 2 tbsp tomato purée
  • 2 cans of chickpeas
  • 200 ml vegetable stock
  • 1 can of coconut milk
  • 60g (1/2 cup) of ground almonds
  • 200g spinach
  • Plus serving of brown rice approx. 100 g



  • Cook rice according to instructions or use easy packet rice to save time.
  • Heat the olive oil in a large pan on medium heat and the crushed garlic.
  • Meanwhile, roughly dice the red onion and add to the pan to cook down for a minute or 2.
  • Add all the spices, nooch and tomato purée and mix.
  • Add the chickpeas, coconut milk and vegetable stock and cook on a med-high heat for 5 minutes.
  • Add ground almonds and stir, cook for another 2-3 mins.
  • Take off the heat and stir through the spinach.



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