Lunch

Ginger Chickpea and Spinach Curry with Rice

Name: Ginger Chickpea and Spinach Curry with Rice
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 200 g Chickpeas, tinned and drained; 200 g Chopped tomatoes, tinned; 80 g Onion; 2 cloves, about 6 g Garlic; A thumb, grated Fresh ginger; 1 tbsp (15 g) Indian curry paste; 100 g Spinach; 100 g Cooked white rice; 5 g Rapeseed oil; A handful, torn Fresh coriander; To taste Salt

Chickpeas in a tomato and onion masala with spinach wilted in at the end, over rice. Made from two tins and a jar of paste, nothing dairy. 23 g of protein for 550 kcal.

Calories: 550kcal
Protein: 23g
Fat: 15g
Carbs: 80g

Per serving, makes 1. 25 minutes of work. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Some jars contain mustard seed. Check the label.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chickpeas, tinned and drained200 g
Drained weight. A 400 g tin drains to about 240 g.
Chopped tomatoes, tinned200 g
Onion80 g
Garlic2 cloves, about 6 g
Fresh gingerA thumb, grated
Indian curry paste1 tbsp (15 g)
Spinach100 g
Cooked white rice100 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Rapeseed oil5 g
Fresh corianderA handful, torn
SaltTo taste

Method

Soften the onion in the oil over a medium heat for eight minutes until it is soft and starting to colour, then add the garlic, ginger and curry paste and fry for a minute until it smells toasted.
Tip in the tomatoes and the drained chickpeas with a splash of water and simmer for twelve minutes, until the sauce has thickened and darkened and oil is starting to show at the edges.
Stir the spinach in a handful at a time and let it wilt, which takes about two minutes. Season with salt.
Serve over the rice with the coriander torn over.

Worth knowing

A tin of chickpeas drained weighs about 240 g, so this uses most of one. Rinse them well, since the liquid they sit in is starchy and makes the sauce gluey.
Rice is where the calories move. The chickpeas and sauce are fixed, and every extra 10 g of cooked rice adds about 13 kcal.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.