Jamie Oliver Chickpea And Spinach Curry

So. I made this Jamie Oliver Chickpea And Spinach Curry last week when the rain wouldn’t stop, the sky looked like wet cement, and I needed something warm—deep-down warm. It’s not flashy. Just honest, earthy food with a creamy swirl and a hit of spice that stays with you. You know those dishes that just sort of hug your insides, This one. Absolutely this one. Inspired by Jamie Oliver, of course.

Ingredients Needed

• 1 tablespoon olive oil
• 1 medium onion, chopped like you mean it
• 3 cloves garlic, crushed so their scent practically punches you
• 1 tablespoon garam masala
• 2 teaspoons ground coriander
• 1½ teaspoons turmeric (it gets under your nails, doesn’t it?)
• 1 can (15 oz) crushed tomatoes
• 1 can (13.5 oz) coconut milk, the good stuff—full fat
• About 2 cups chickpeas (drained and rinsed, 1½ cans if you’re counting)
• ¼ cup vegetable broth
• 2 big handfuls of baby spinach, roughly chopped, stems and all
• Salt, to taste (don’t be shy)
• Serve with: naan, rice, maybe cilantro if you’re fancy. Lime juice is a yes.

How To Make Jamie Oliver Chickpea And Spinach Curry

1. Start with the onion. Get your pan hot, not smoking, but eager. Splash in the olive oil. Toss in the onion. Stir. Let it soften until it loses that raw edge—4 minutes maybe, but use your nose.
2. Then, garlic. All of it. Followed fast by the spices—garam masala, coriander, turmeric. Stir like you mean it. Everything should smell like you walked into a spice shop. Let it go for a minute. Just a minute. That’s when it sings.
3. Now in go the tomatoes, the coconut milk, chickpeas, and broth. Stir like you’re coaxing something wonderful to life. Bring it up to a boil, then drop the heat. Let it do its thing. Uncovered. 15 minutes. The smell fills the room. Someone will ask what you’re making.
4. Spinach goes in last. It wilts in seconds. Don’t overthink it. Add salt. Taste. Add more salt. Taste again.
5. Serve it hot. Over rice or with naan. Cilantro on top if you like that sort of thing. A squeeze of lime? Absolutely. It wakes it up.

Why I Love This Recipe

This one surprised me. I wasn’t expecting it to be so rich, so deeply satisfying. It’s not just the coconut milk or the chickpeas or even the garam masala—it’s how it all comes together. I made it for myself. Ended up making it again two days later because a friend stopped by and the leftovers? Gone. No explanation needed.

Recipe Tips

• Use chickpeas from a can unless you’re feeling ambitious.
• Want it hotter, Throw in a green chili. Or a red one. Or both.
• No coconut milk, Try cream. Or oat milk, if you’re riding that wave.
• Spinach is nice, but kale works. Even frozen spinach. Just squeeze the water out.
• It thickens up after sitting. Leftovers are better than the first day.

How To Store This Jamie Oliver Chickpea And Spinach Curry

• At Room Temperature Let it cool. You’re not in a rush. Just don’t forget it on the counter for hours.
• In the Fridge Stick it in a sealed container. Three days, easy.
• In the Freezer Yes, it freezes. Two months. Maybe more. Thaw it in the fridge—don’t microwave from frozen unless you like disappointment.
• Reheating Stovetop is best. Medium heat. Stir it. Add water if it thickens up too much. Microwave? Sure. Just stir halfway. Keep it covered.

Let’s Answer a Few Questions! (FAQs)

Can I Use Dried Chickpeas Instead Of Canned?
Yes. But soak them overnight. And cook them. Obviously. Takes longer, but some days you want the process.

Is There A Substitute For Coconut Milk?
Sure. Try cream. Or go with almond or oat milk. Won’t be the same, but still good.

How Can I Make This Curry Spicier?
Add chili. Dried, fresh, whatever. Make it yours.

Can This Curry Be Made Ahead Of Time?
Yes. It’s better the next day. No lie.

Nutrition Facts (per serving)

• Calories: 395
• Carbohydrates: 33.6g
• Protein: 9.1g
• Fat: 27.5g
• Sugar: 10.7g
• Fibre: 9.9g
• Sodium: 466mg

Try More Recipe:

• Jamie Oliver Madras Meatballs
• Jamie Oliver Prawn And Chorizo Orzo
• Jamie Oliver Eggplant Caponata