Spinach and Chick Pea Curry with Feta Cheese

For a great night in, whip up this warming meal, serve with warm pitta bread or rice and salad and get comfy on the sofa!

4-6
5-10
15-20
Equipment: 
  • Large pan
  • Chopping board
  • Sharp knife
  • Garlic crusher
  • Wooden spoon
  • Tin opener
  • Teaspoon
  • Measuring jug
Ingredients: 
  • 1 teaspoon of vegetable oil
  • 1 onion diced
  • 1 clove garlic crushed
  • 1 tin of chick peas (400grams)
  • 400g can of chopped tomatoes
  • 1 teaspoon of mixed herbs
  • 1 tablespoon mild curry powder or paste
  • 1 teaspoon tomato puree
  • 250 millilitre vegetable stock
  • 2 handfuls of spinach (200g)
  • Black pepper
  • 250g Feta cheese cut into cubes
Simple steps: 
  1. Heat oil on a medium heat and add onion and garlic. Fry for 2 – 3 minutes
  2. Add chickpeas and tomatoes and cook for a further 3 – 5 minutes
  3. Add sugar, mixed herbs, curry powder, tomato puree and vegetable stock. Stir and cook for 2 minutes
  4. Add spinach and black pepper. Cook for 5 minutes or until spinach has wilted
  5. When ready, serve and sprinkle a few cubes of feta cheese on top
  6. Serve with warm pitta bread or rice and a salad

Calories: 
402 kcal
Fat: 
14.4g
Saturated fat: 
7.2g
Carbohydrates: 
48g
Sugars: 
9.9g
Salt: 
1.9g
Allergen information: 
Barley
Cannot guarantee nut free
Celery
Gluten
Mustard
Sulphites
Wheat