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jamie oliver chickpea and spinach curry

Jamie Oliver Chickpea and Spinach Curry
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jamie oliver chickpea and spinach curry is a vegetarian curry where chickpeas are simmered in a spiced tomato-based sauce and finished with fresh spinach. The curry relies on gentle cooking and spices to build depth, creating a comforting dish that feels both nourishing and satisfying.

Ingredients

Scale

  • 2 tablespoons olive oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, finely sliced

  • 1 tablespoon fresh ginger, grated

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon ground turmeric

  • 1–2 teaspoons mild curry powder

  • 2 tablespoons tomato purée

  • 2 tins chickpeas (400 g each), drained and rinsed

  • 1 tin chopped tomatoes (400 g)

  • 250 ml vegetable stock

  • 150–200 g fresh spinach

  • Salt and freshly ground black pepper

  • Optional: fresh coriander or a squeeze of lemon to finish

Instructions

Step 1: Soften the onion

Heat the olive oil in a wide saucepan over medium heat. Add the chopped onion with a pinch of salt and cook for 8–10 minutes, stirring regularly, until soft, translucent, and lightly golden. This step builds the sweet base of the curry.

Step 2: Add garlic and ginger

Add the sliced garlic and grated ginger to the pan. Cook for 30–40 seconds, stirring constantly, until fragrant. Keep the heat moderate to avoid bitterness.

Step 3: Toast the spices

Add the cumin, coriander, turmeric, and curry powder. Stir for 1 minute so the spices toast gently in the oil, releasing their aroma without burning.

Step 4: Cook the tomato purée

Stir in the tomato purée and cook for 1–2 minutes. This deepens the flavour and removes the raw taste, helping the curry develop richness.

Step 5: Add chickpeas and tomatoes

Tip the chickpeas into the pan and stir to coat them in the spice mixture. Add the chopped tomatoes and vegetable stock, stirring well to combine.

Step 6: Simmer gently

Bring the curry to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally. The sauce should thicken slightly, and the chickpeas should absorb the spices.

Step 7: Add the spinach

Add the spinach in batches, stirring gently until it wilts into the sauce. This should take 2–3 minutes. Avoid overcooking to keep the spinach fresh and vibrant.

Step 8: Season and rest

Season with salt and black pepper to taste. Remove from the heat and let the curry rest for 5 minutes so the flavours settle. Finish with fresh coriander or a squeeze of lemon if you like.

Find it online: https://jamieolivereats.uk/chickpea-and-spinach-curry/