Super quick, and super easy. If you prefer dried chickpeas just soak them before hand, and for the tomatoes if you have fresh ones available in abundance use them. Garlic is also another thing I would usually put in here, but not having access to Australian garlic for the moment, most dishes are garlic less. If you have it at home though, whack it in.
Moroccan Chickpeas
In a pot add a couple of good slurps of olive oil
a diced onion
2 tsp coriander
2 tsp cumin
1 can chickpeas
1 can tomatoes
rinse the can out with half water, pop it in
2 bunches of chopped English spinach
2 chopped carrots
and whack the lid on for about 10 minutes.
Salt to taste and serve with basmati rice or cous cous, a dollop of natural yogurt, a squeeze of lemon and a sprinkling of turmeric.
10 minutes to prepare, and ten minutes to cook
cityhippyfarmgirl 
This is looking and sounding superb Brydie. When you can assemble something as hearty and delicious as this in the short amount of time, it makes those curries-in-a-bottle seem even more ridiculous. Love the addition of the carrots – and appetising presentation as always.
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Dead quick and easy, and with out all the added extras that a ‘jar’ of something would have in there.
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Lovely! I keep soaked but not cooked chickpeas in the freezer – they boil up from frozen perfectly! And have just seen the new season garlic appearing at Eveleigh Markets…
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Ohh, now that’s exciting. I haven’t been to Eveleigh for awhile, so will have to keep my eye out.
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now this is what i call real and perfect food..no dry ice mist or taste bud trickery here thank goodness..
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Nah, definitely not Jane. One pot wonder that’s done super quickly, cheap and healthy.
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Lovely, thanks Brydie. I have some pumpkin lying around looking a little languid and might also bung in some chopped preserved lemon. Ooh, and perhaps some currants – sorry, can’t help tweaking!
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I’d expect nothing else Amanda! You know I’m all for tweaking 🙂
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Yes please, open a can for me, though I have to confess that after reading about this boiling and freezing your chickies the other day that’s just what I did yesterday. Trouble is I forget I’ve done it, so still reach for the cans on auto pilot.
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Can I ask what is English spinach? Never heard it called that here. What are the other sorts?
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I did wonder whether to type it as such. Sometimes silverbeet can be called spinach here.
*photos via taste.com.au
So the top photo is known as English spinach, or I suspect where you are, just spinach 🙂
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Ah ha! I think it’s similar to what we call, hee hee, Swiss Chard! That reminds me of the Danish Pastry thing. Called Danish everywhere except Denmark, where they are called ‘Vienna bread’… 🙂
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This does look good- and it is so quick!
I just cooked up some dried chickpeas that I was planning on using in a summer salad with avocados and tomatoes.
I made a big batch- maybe I’ll make the curry as well!
One for lunch and the other for dinner!
🙂
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Chickpeas are great aren’t they, I don’t think I eat them often enough…(I’m yet to convince the kids they are great though.)
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Oh I love it.. one pot.. that is my kind of cooking.. and I love chick peas!.. great c
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I’m a big fan of a one pot wonder 🙂
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Such a bad idea to read this at lunchtime, my yoghurt and muesli are really unnattractive now!!
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Hey nothing wrong yoghurt and muesli, I’m a big fan…. for any meal of the day!
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Oh, I’ve just added that to my meal planning for the week – it will use up spinach (which we have a surplus of in the garden) and another tin of chickpeas. Thanks for sharing.
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Excellent! Hope you like it.
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This looks delicious! And I’m always keen on new ways to try chickpeas (especially those that aren’t fiddly). As soon as I’m back home, I’ll be scheduling this in.
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Chickpeas are great aren’t they. An easy, tasty protein.
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how simple and what great flavours – we have also had a shortage of garlic here 🙂
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Tandy can you get it locally grown when it is in season?
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yes, but it seems that this year there was a serious shortage! This is one thing to add to my vegetable garden when I start one 🙂
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What a hearty, comforting flavourful meal. I love quick and easy meals.
Have a happy weekend.
🙂 Mandy
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You too Mandy!
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think we are going to need frugal monday, tuesday and wednesdays too at the moment. Really feeling the pinch! I think this would be declicious especially with that dollop of yoghurt on top.
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This one is a pretty cheap meal, any legumes are a great way to stretch out a meal… (just have to make sure the kiddo’s all like it- mine still need some convincing with some of them.)
Yogurt is great on so many things isn’t.
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I make this frequently too but add in cinnamon 🙂
I still make your eggplant curry from many frugal Fridays ago :)Just waiting for them to come in season!
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Good to hear the eggplant one still gets a look in 🙂
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this looks really easy to do! i am often intimidated by new recipes but i am definitely looking forward to trying this one out. thanks! – al
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Happy cooking Al!
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Yum! I’m a bit of of a fan of the chickpea – a perfect ingredient for your frugal Friday dinner. Looking forward to when garlic is back in abundance.
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Sounds fabulous and as I have a massive amount of beetroot tops and swiss chard that needs using up I might just make this tonight. The thought of fresh chickpeas had never crossed my mind until now – how silly, I guess you can get them in Oz?
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I made it this evening and it was delicious. I also cracked open a jar of preserved lemons that I made last year to go with Moroccan style green beans – yum yum.
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Sounds like a quick, tasty meal full of colorful goodness.
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looks delicious! I love all those vibrant colours!
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