When I came across this recipe I immediately thought I had to try it.  I had been thinking about attempting to cook an Indian dish at home for some time and this one seemed so simple and quick I felt comfortable giving it a try – if it didn’t turn out well I would not have invested much time and energy into it.  I hate wasting time and energy!

Not only is this dish super fast to whip up, it’s healthy.  The chickpeas are high in fiber and a great source of protein.  And thanks to Popeye we all know the health benefits of spinach by now!

This dish goes so well with lamb.  I like to buy the small loin lamb chops and broil them in the oven for about 10 minutes.  I serve this curry alongside the lamb – it’s spectacular.  I have also spooned this mixture over a piece of Tilapia and it was very tasty.  This spinach and chickpea curry would also be fantastic as a vegetarian meal all on it’s own served over basmati rice.

This is what you will need to serve as a side dish for 4-6 people…

Recipe

1 cup coarsely chopped onion

1 tablespoon ground ginger

1 teaspoon olive oil

1 teaspoon red curry powder

1/8 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

In a food processor, combine onion and ginger,  pulse until minced.

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.

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.

That’s it, really.  So fast.  So simple.  So delicious.

Spinach and Chickpea Curry

 

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Author: Feasts And Fotos

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.

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