Chickpeas & Tomato Curry

If you stock up your cupboards with tins and dried foods, and your freezer with frozen vegetables, you can save yourself the dreaded grocery shop on bad days when all those lights, items, people & decisions will turn you into the babbling wreck in the corner ('flooding'). This is basically a chuck it in a pan dish  & is simple to make on your bad days.

Time : 20 minutes


Noggin Fix:

Spinach, tomatoes & chickpeas with coriander, cumin and garlic are a great combination to help with depression & anxiety, insomnia & co-ordination thanks to over 400%* vitamin C, 140% magnesium and 130% vitamin B-6.  The addition 80% manganese and 30% B-2 will aid dizziness, light sensitivity and headaches, with the iron and omega 3s helping fatigue and memory.

*Percentages are of your Recommended Daily Allowance

Chickpea & Tomato Curry

Serves 2


1 x 400 g tin chickpeas (pre-boiled) 1 x 400 g tin of chopped tomatoes 50 g frozen spinach (fresh if you have it) 1 tsp x cumin powder 1 tsp x coriander powder 1/2 tsp x chilli powder (optional) 1 x garlic cloves, crushed 1 tbsp x olive oil


  1. Heat olive oil in saucepan & add crushed garlic until lightly browned.
  2. Pour in chickpeas, tomatoes, spices & spinach and stir.  Heat it to boiling & then simmer for 15 minutes, stirring occasionally.