I made this dish to make a different sauce for the chickpeas as I always make the same sauce at home. So I was experimenting and I came across this. It tastes fabulous and is now a regular at home. The tikka masala brings out a real restaurant taste and is different with the chick peas. Have a try and you will be pleasantly surprised!

Chickpea Tikka Masala with Spinach

Serves 4



4tbsp Oil

2 cans/400g each Chickpeas (washed and drained)

½ tsp Whole Cumin

1 Large Red Onion-Finely Chopped

6 Cloves of Garlic- Crushed

1tbsp Ginger Puree

1tbsp Garam Masala

2tbsp Cashew nut Powder

½ tbsp Tikka Paste

400g Tomato Tin (blended)

1 Cup Water

2 ½ tsp Coriander and Cumin Powder

Salt to taste

1tsp Turmeric

1 Bunch Fresh Spinach- Cleaned and Chopped



In a large wide bottomed pan, heat the oil and add the cumin. Once it starts to sizzle add the onion, garlic and ginger. Sauté until golden brown in colour. Add the garam masala, cashew nut powder and tikka paste. Stir for a few minutes then add the tomatoes and water. Finally add the salt, chickpeas, turmeric and coriander and cumin powder. Cook on a low heat until the oil comes to the top and the sauce has thickened. Finally, whilst the curry is still hot, stir in the chopped spinach. I never cook spinach as I don’t really see the point of it and therefore always add it last to the dishes. If you add it at the end of a cooked curry, it will just steam in the steam. This is far more nutritional then cooking the spinach.  Serve hot with parathas. Delicious!!