Chickpea & spinach chapatis

An easy Indian-style veggie supper that’s low in fat

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 424
  • fat 12g
  • saturates 2g
  • carbs 64g
  • sugars 14g
  • fibre 0g
  • protein 19g
  • salt 1.81g


  • 1 tbsp olive oil
  • 2 onions, sliced
  • thumb size piece fresh root ginger, grated
  • 1 tbsp garam masala
  • 400g can cherry tomatoes
  • 410g can chickpeas, drained
  • 500g bag spinach leaves
  • 8 chapatis


Yellow yogurt
Mix 200ml low-fat natural yogurt with 1 tsp turmeric and 2 tbsp chopped mint leaves or 1 tsp dried mint.


  1. Heat the oil in a large frying pan, then gently cook the onions and ginger for 5 mins until beginning to soften. Stir in the spice, cook for 1 min, then add the tomatoes and chickpeas. Fill the tomato can one-third with water, tip this in too, then bubble for 5 mins until the sauce has thickened a little. Stir in threequarters of the spinach leaves, a handful at a time, then warm through for a few mins.

  2. Heat the chapatis in the microwave, following the pack instructions. Serve the curry spooned into the warm chapatis, with the remaining spinach and a dollop of Yellow yogurt if you like (recipe below).

Suggested recipes from this collection...