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This Spinach Chickpea Curry has become a regular staple in my house. It only uses a few ingredients, requires zero cooking skills and is so very nourishing for your body too. Oh and it takes absolutely delicious!

It’s from a wonderful cookbook that John’s mother gave me called Ross Dobson’s Wholefood Kitchen. It’s got a heap of lovely, warming recipes usings legumes and other wholefoods. There are plenty of vegetarian options for me, but also a heap of slow cooked meats for the carnivores. Everything centers around vegetables and legumes though, which I love.

(This recipe is also in the vegan meal plan option of the Complete Detox Cleanse Nourish program! Check it out here).

Spinach Chickpea Curry
Recipe Type: Mains
Author: Zoe Tattersall
Serves: 6-8
This delicious vegan curry uses pantry staples and is perfect for whipping up on a weeknight!
  • 1 white onion, roughly chopped
  • 2 garlic cloves, sliced
  • 1 tsp fresh ginger, chopped
  • 2 tbsp yellow curry paste
  • 1 tbsp coconut oil
  • 400g tin organic chickpeas, drained and rinsed
  • 400g tin organic chopped tomatoes
  • 500g fresh spinach (stalks removed) or baby spinach
  • Handful of fresh coriander leaves, chopped
  1. Add the onion, garlic and ginger to a food processor and process until finely chopped.
  2. Heat the oil in a frying pan over high heat. Add the onion mixture and cook for 4-5 minutes, stirring often, until golden. Then add the curry paste and stir-fry for just 2 minutes, until aromatic.
  3. Next, stir in the tomatoes, 250ml cold water and the chickpeas. Bring to the boil, then reduce the heat to a medium simmer and cook, uncovered for 10 minutes. Stir in the spinach and cook down until just wilted.
  4. To serve, remove from heat and stir through the fresh coriander. Top with more fresh coriander as you wish (I love a heap on mine!)


Besan Flatbread
Recipe Type: Mains
Author: Zoe Tattersall
Prep time:
Cook time:
Total time:
This is a great alternative to naan bread and much healthier too!
  • 1/2 cup besan flour (chickpea flour)
  • 1 tbsp coconut oil (to cook)
  • Himalayan sea salt
  • Pinch ground cumin
  • Water as needed
  1. Add the besan flour, generous amount of salt and the cumin to a small bowl. Add a few tablespoons of water at a time, mixing until combined. The trick is to make a thick paste first so you don’t have any lumps. Then add more water until you reach a thin, watery consistency (like milk).
  2. In a small pancake pan, add the coconut oil over a medium to high heat. Once hot, pour the besan mixture into the pan, swirl around to ensure it covers. It should be about 1/2 cm thick. (My pan is the perfect size for this mixture, so if yours is thinner or thicker, you will need to adjust the cooking time).
  3. Cook for a few minutes until the top has set (like a pancake) and the bottom is browned. Flip and cook the other size. Don’t worry if it burns a little, you want to make sure it’s nice and crispy.
  4. Serve immediately (they go soft otherwise, which is good for wrapping food up though).