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Low fat chickpea curry

This is easy to make, packed full of flavour, high in fibre, to fill you up while also being low in fat!

Takes 20 minutes



  • 1 onion
  • 2 cloves garlic
  • 1 inch cubed of ginger
  • 400 ml veg stock
  • 1 400ml tin of chopped tomatoes
  • 100 g baby spinach
  • 2 400g tins of chickpeas
  • 1 cinnamon stick
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tbsp of tamari or soy sauce
  • ½ tsp ground black pepper
  • ½ lemon juice
  • 1 red pepper
  • 1 red chilli
  • 2 tbsp gram flour/ flour of choice


  • Peel and finely dice the onion, garlic and ginger. Drain the tins of chickpeas, slice the red pepper and remove the insides.
  • Heat a wide bottomed non-stick pan on high heat and once hot reduce to medium hot.
  • Add in the diced onion and ginger and fry to 2-3 mins until it starts to brown. If it starts to catch, add a couple of tablespoons of water and 'deglaze' the pan.
  • Add the cumin seeds, garlic, red pepper and a teaspoon of salt and fry for a further 2 mins until the peppers start to cook down a little.
  • Add the spices, the turmeric, garam masala, cinnamon, black pepper and cook for another 1 minute.
  • Add the veg stock, tamari and chopped tomatoes and bring to a boil, add the baby spinach and mix well.
  • Sieve in the gram flour and mix through.
  • Finely slice the chilli and serve on top.
  • Serve with toasted pitta breads or your favourite grain.
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