This incredibly tasty, healthy, filling, vegan, and cheap-to-make chickpea spinach curry, also known as chana palak masala, can be made in less than half an hour.

It easily doubles up to feed a crowd, or to simply save you cooking another meal a different day. Tender chickpeas in a tomato-onion gravy with soft spinach boldly flavored with just a handful of spices, this curry is the absolute business.

This recipe will make four large servings, or six if served with some basmati rice, naan bread, and perhaps a tangy tasty kachumber salad to round it off.

Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is also impressive enough to serve if entertaining, with some crispy cauliflower pakora as a starter.

Even my kids go crazy for this mild curry, although feel free to increase the spice if you like it hot. I love spicy curries, and especially chickpea ones.

If you prefer a milder curry simply tamp down the hot spices, or my vegan one-pot Tikka Masala or luscious vegan Dal Makhani might also be better recipes for you.

I also have a brand new rich restaurant-style creamy coconut chickpea curry recipe which might be more your style if you’re not a fan of tomato-based curries or are allergic to tomatoes.

Lots of iron from the spinach, protein from the chickpeas, and just a touch of coconut milk to add richness, make this one of the healthiest, most flavourful curries you could eat.

I love a beautiful soft garlic naan bread to pair with this chickpea curry as well.

It is perfectly complemented by plain basmati rice, but if you fancy something more flavourful, try it with my easy lemon rice with coconut.