The Musette: Chickpeas with Spinach, and Kachumba Salad

These are the two final side dishes in my recently prepared Indian dinner. I don’t eat meat so instead of making another purely vegetable side-dish, I added protein in the form of chickpeas (garbanzo beans). I always like to serve a salad, often one with cucumber, onions and tomatoes, but not this time……….

Ingredients (serves 6 as a side)

Chickpeas with spinach

  • 1 green chilli, deseeded and chopped
  • thumb-sized piece of ginger, peeled and chopped
  • 2 tbsp neutral-flavoured vegetable oil
  • 2 fat garlic cloves, minced
  • 1 onion, peeled and finely chopped
  • 1/2 tsp chilli powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1 tbsp tomato puree
  • 400g (14oz) spinach (fresh or frozen)
  • 400g (14oz) cooked chickpeas (garbanzo beans)
  • sea salt to taste


1.Using a pestle and morter, finely grind the chilli and ginger together, adding a spoonful of water to make a paste. Set aside.

2. Heat the oil in a large frying pan over a medium heat and add the chopped onion and some salt cooking for 10 minutes or so until it’s translucent. Add the garlic and cook for further minute.

3. Now add the spices, the tomato and the chilli-ginger pastes and cook for further two minutes.

4. Pour 120ml (1/2 cup) water into the pan and bring to the boil before adding the spinach ad chickpeas. Cook until the spinach is wilted and the liquid is almost completely reduced. Serve hot with accompaniments.

Ingredients (serves 6 as a side)

Kachumba Salad

  • 1/2 small cucumber, deseeded and chopped into small squares
  • 1 small red onion, thinly sliced
  • 40g white cabbage, shredded
  • 1/2 Granny Smith apple, cored and chopped into small squares
  • 1/2 pomegranate de-seeded
  • 1 fat red chilli, deseeded and finely chopped
  • 1/2 tsp sea salt
  • 1 tbsp freshly chopped coriander
  • 1 lime juiced


1. Firstly, mix the apple in the lime juice to prevent it going brown and then just toss everything together and serve! This salad kept surprisingly well in the fridge for seconds the following day.


14 Comments on “The Musette: Chickpeas with Spinach, and Kachumba Salad

  1. Thank you, Sheree, for the most wonderful salads! I don’t eat meat either,r and chickpeas are on my menu all the time.



  2. Pingback: ReBlogging ‘The Musette: Chickpeas with Spinach, and Kachumba Salad’ – Link Below | Relationship Insights by Yernasia Quorelios

  3. 💜 I do “eat meat” Control Freak; but every now and then a meat free dish like yours turns up…then, for a moment, I consider leaving animals alone; that’s when friends turn up and invite me out for a steak, lamb shank, chicken et al, I AM so Veggie Weak and a Red Wine 🍷 🙂 🙃 😀 😅 😊 🍷 without “meat” seems sacrilegious


    Liked by 1 person

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