Spinach and Chickpea Curry
 
 
Author:
Ingredients
  • 1 cup coarsely chopped onion
  • 1 tablespoon ground ginger
  • 1 teaspoon olive oil
  • 1 teaspoon red curry powder
  • ⅛ teaspoon garam masala
  • 1 19-oz can chick peas, drained and rinsed
  • 1 14-oz can diced tomatoes with juice
  • 4-5 cups spinach leaves
  • chicken stock (optional)
Method
  1. In a food processor, combine onion and ginger,  pulse until minced.
  2. Heat oil in a large skillet.  Add onion mixture, curry powder and garam masala to the pan and saute 3 minutes.  Add chickpeas and tomatoes to the pan, crushing some of the tomatoes with the back of your spoon.  Simmer for 2-3 minutes.  Stir in spinach and simmer until wilted.
  3. If you would like the mixture to be more liquidy, feel free to add some chicken stock (or vegetable stock).  I prefer mine on the thicker side.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2008/12/26/spinach-and-chickpea-curry/