Budget Bites: Chickpea Curry

A hearty, flavour-packed curry made with pantry staples and ready in under 30 minutes. Costing around $1.30–$1.50 per serve, it's an affordable, nourishing meal that's perfect for busy weeknights. Serve with rice or warm naan for an easy family dinner

Serves: 4

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients

• 1 tbsp olive oil

• 1 medium onion, finely diced

• 2 garlic cloves, crushed

• 1 tsp grated fresh ginger

• 4 whole cloves

• 2 tsp garam masala

• 400g can chickpeas, drained and rinsed

• 400g can crushed tomatoes

• 100ml (½ cup) vegetable stock

• 60g (2 cups) baby spinach

• Salt, to taste

• Chopped fresh coriander, to serve

Method

Step 1. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes, or until softened.

Step 2. Stir in the garlic, ginger, whole cloves and garam masala. Cook for 1 minute until fragrant.

Step 3. Add the chickpeas, crushed tomatoes and vegetable stock. Bring to a simmer and cook for 10–15 minutes, stirring occasionally.

Step 4. Stir through the baby spinach and cook for 1–2 minutes, or until just wilted. Season with salt to taste.

Step 5. Remove the whole cloves if preferred. Sprinkle with fresh coriander and serve with steamed rice or warm naan bread.

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