Spiced Chick Peas with Spinach, Aubergine and Thai Spices

Great for Vegetarians and Meat-eaters who like a healthy, spicy dish packed full of flavour.

Its perfect to have in a soup bowl with a chunk of Naan or fresh bread for a winter warmer. If you don’t like aubergine, replace it with sweet potato or butternut squash. 

Spiced Chick Peas with Spinach, Aubergine and Thai Spices

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4


  • 1 large aubergine diced
  • 2 onions finely chopped
  • 2 garlic cloves crushed
  • 2 tsp grated fresh ginger
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp ground cinnamon
  • 90 g creamed coconut dissolved in 500ml boiling water
  • 600 ml boiling water
  • 1 tsp lemon juice
  • 1 400g Tin chick peas
  • 225 g spinach
  • 1 tbsp chopped fresh coriander
  • 1 400g tin chopped tomatoes
  • salt and freshly ground black pepper
  • chopped fresh mint to garnish


  • Place the aubergine, onions, garlic and ginger in a saucepan with the olive oil and sweat them in the oil until they begin to soften.
  • Add the spices and cook for another 2 minutes.
  • Add the coconut water, lemon juice, and chick peas. Bring to the boil, cover and simmer for 10 minutes.
  • Add the chopped tomatoes and heat. Continue to simmer, covered, on the top of the cooker for approximately 20-30 minutes or until the aubergine is soft.
  • Chop the spinach and add to the pan along with the fresh coriander. Heat through to allow the spinach to wilt.
  • Season with salt and black pepper and mix well.
  • Garnish with the chopped mint and serve with rice, millet or quinoa and a green salad.


This recipe is suitable for freezing.
Delicious with a little plain yogurt swirled through before serving.Serve with rice, as a side dish to a curry or simply in a bowl with naan to dunk in! 

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