Chickpea Curry


250 g HCW Chickpeas, cooked

1 bunch spinach, chopped

2 tbsp vegetable oil

1 onion, chopped

2 garlic cloves, crushed

2 tsp ginger, grated

1 tsp HCW Turmeric Powder

3 tsp curry powder

400 g canned chopped tomato

500 g sweet potato, peeled and chopped

1 ½ cups vegetable stock (liquid)




  1. Heat the oil, add the onion and sauté for 3 minutes.
  2. Add the garlic and spices and cook for 2 minutes.
  3. Add the tomatoes, sweet potato and stock. Bring to a boil, reduce heat and simmer for 25 minutes.
  4. Add the chickpeas, stir and cook for 5 minutes.
  5. Add the spinach and cook until wilted.