Spiced Chickpeas and Spinach
with Garlic Naan and Cucumber Raita- Milk
- Soy
- Wheat
This vegetarian supper is inspired by the flavours of chickpea doubles! In place of DIY dough, we've added fluffy naan for tearing, dipping and dunking in creamy raita!
Ingredients
398 mL
Chickpeas
2 unit
Naan
(Contains: Milk, Soy, Wheat)
1 tbsp
Indian Spice Blend
3 unit
Garlic, cloves
50 g
Shallot
66 g
Mini Cucumber
1 unit
Chili Pepper
7 g
Cilantro
1 unit
Vegetable Broth Concentrate
113 g
Baby Spinach
1 unit
Lime
100 mL
Greek Yogurt
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce.Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Peel, then finely chop shallot. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Peel, then mince or grate the garlic. Roughly chop spinach. Grate cucumber directly into a medium bowl. Season with salt. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until almost tender, 2-3 min. Add Indian Spice Mix and 1/4 tsp chili. (NOTE: Reference heat guide.) Cook, stirring often, until shallots are tender and spice mix is fragrant.
Add chickpeas, including their liquid, broth concentrate and 1/2 cup water (dbl for 4 ppl) . Roughly mash chickpeas. Cook, stirring occasionally, until curry thickens slightly, 7-8 min. Season with salt and pepper. Stir in spinach until wilted, 1-2 min.
Drain liquid from grated cucumber. Add yogurt, lime zest, lime juice, half the cilantro, 1/2 tsp sugar (dbl for 4 ppl) and 1/4 tsp garlic. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine.
Add remaining garlic and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Arrange naan on a baking sheet. (two baking sheets for 4 ppl) Brush the tops of the naan with garlic oil. Broil in the middle of the oven until warmed through, 2-3 min. (TIP: Cook in batches for 4 ppl.)
Divide chickpeas between bowls. Sprinkle remaining cilantro over top. Serve raita and naan on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's taste, with some finding it deliciously reminiscent of restaurant-quality Indian food.
- Ease of prep: Customers found this recipe quick and easy to make, with clear instructions for a satisfying meal.
- Suggestions: Consider adding coconut milk to enhance flavor and consistency; some found mashing the chickpeas challenging.
- Portions: Several reviewers mentioned the serving size was small; consider increasing chickpeas or adding rice for a heartier meal.
- Spice level: Opinions varied on spiciness; adjust the amount of chili to suit your preference.
