Chickpea and Spinach CurryFeatured

Chickpea and Spinach Curry
Preparation time


For 6 Person(s)

Chickpea and Spinach curry

  • 2 tbsp margarine or butter
  • 2 medium peeled and finely chopped onions
  • 3 cloves garlic, minced
  • 2 tomatoes, chopped
  • 1 small apple, peeled and chopped
  • 3 tbsp flour
  • 3 tbsp curry powder or to taste
  • 2 cups chickpeas, cooked or canned - drained and rinsed
  • 2 cups loosely chopped spinach
  • 1/2 cup seedless raisins soaked in warm water


Heat margarine or butter in a large skillet, add onions and sauté until golden, add garlic, apple and tomato.

Cook over low heat until tomatoes (and apples) are soft.

In a small bowl, combine flour and curry powder, stir into onion mixture.

Cook to blend into thick paste.

Using medium heat, gradually add stock, chickpeas and spinach, stirring often.

Add raisins and cook to desired thickness.

Serve over rice or white fish.