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Vegan chickpea and spinach curry

Prep-time Bake-time
10 min 30 min
2 people


  • 3 cups Ardo chickpeas
  • 2 squares Ardo bio spinach
  • 2 tbs Chorio extra virgin olive oil
  • 400g Pelargos Classic chopped tomatoes
  • 2 tbs foodhaus onion cubes
  • 1 tbs Ardo diced garlic
  • 1 tbs Ardo diced ginger
  • 2 tbs curry powder*
  • Maldon sea salt
  • Maldon pepper
  • 1 cup water
  • 3 wholewheat wraps to serve
  • 1 foodhaus Uruguayan Parboiled Rice cooked according to package instructions for serving


Lightly fry the onion until soft. Add the ginger and the garlic for 1-2 minutes followed by the chickpeas, the water, the canned tomatoes and the curry powder. Season well and let them boil for 15 minutes. Add the spinach until soft for another 8-10 minutes. 

In the meantime, cut the pittas in triangles and place in the oven for 10minutes until crispy.

Serve the chickpea curry with rice and the pittas.

*This recipe item is not found in foodhaus shop