Chick Pea Masala Quinoa and Spinach

11 Feb

Serves 2-3

On dishes like this I work in American cup sizes because it works out as 1 cup of quinoa and two cups of water for the perfect cooking result, meaning you are not left with mush! Measuring cups are really cheap and widely available.

This dish can be eaten hot or cold as a main meal or a side dish. Half the quantities of powders for a less spicy dish.

It would work to add grated carrots, peppers or chilli peppers (at the same time as the onions), experiment!

Chick peas could be substituted for frozen peas or even sweetcorn as another option.



  • 1 cup of quinoa
  • 230g (drained weight) carton of precooked chick peas (or prepare own in advance)
  • 1 fresh onion diced  or 6 tablespoons of diced frozen onions
  • Handful of fresh or frozen spinach
  • 3 melted tablespoons of coconut oil (more or less if you wish, just make sure the dish doesn’t dry out)
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of hot/mild chilli powder
  • 1/2teaspoon of turmeric
  • 1/2 teaspoon garam masala
  • 2 cups of water


Wash and rinse quinoa, then add to a frying pan with no oil and fry on a low heat until it dries out and turns golden brown. Place quinoa in a bowl and leave to one side.

Add the coconut oil to the same frying pan and heat. Add cumin seeds and on a low heat fry them for around a minute.

Add the diced onions (fresh or frozen) and fry for a further minute on low heat. Next add ground coriander, ground cumin, turmeric and chilli powder. Stir thoroughly.

Add the golden quinoa to the onions, followed by 2 cups of water. Stir and bring to the boil for about 10 seconds.

Turn to low heat to simmer until half the water is absorbed.

Add the precooked chick peas and garam masala powder, stir and keep on low heat until all water is absorbed. Be careful not to let it burn.

In the last couple of minutes of cooking add in a handful of fresh spinach, stir together and leave until wilted.

Stir and serve.



Chick Pea Curry

15 Aug


  • 380g of cooked chick peas in a carton. After draining juice you are left with 250g of chick peas but you can use the juice for something else.
  • 2 Tins of chopped tomatoes
  • Chopped garlic and chilli (optional amount to taste)
  • Chopped vegetables (here I have used courgette and red onion but peppers, mushrooms, aubergine and other vegetables can be used)
  • Curry Powder (I used one large tablespoon of Tikka curry powder but vary to suit your taste)
  • Coconut Oil (you could use olive oil also)
  • Coriander leaves for garnish (optional)


Add oil to the pan and when heated add the chilli and garlic. Fry for 2 minutes. Then add the chick peas and fry for another 2-3 minutes on a low heat.


Add chopped vegetables and fry for a further 15- 20 minutes on a low heat. I occasionally turn the heat to full and stir then reduce heat again. Cook until vegetable are tender.


Pour over the tinned tomatoes and curry powder and stir well.


Allow to simmer on a low heat for around 10 minutes. You can allow the curry to sit in the pan for another 10 minutes to cool down before serving.


This makes three large portions or four smaller portions.

Serve with brown rice, quinoa, jacket potato (sweet or white) and with a large salad too.

Garnish with coriander leaves if you have them and enjoy.




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