Monday, March 30, 2009

Spicy Chickpea & Spinach Curry

What's with all the chickpea recipes lately?

Honestly, I don't know. I'm just drawn to garbanzos right now. They taste good (or rather, they taste good when you add yummy stuff to them) and they're high in protein and fiber.

And they're easy to deal with, as in this recipe. Throw them in with some spinach, tomatoes and spices, let cook for 20 minutes and voila! Dinner (and maybe lunch the next day).

It doesn't get much easier than that.

Spicy Chickpea & Spinach Curry (adapted)

2 (15 oz) cans of chickpeas, drained
10 oz. fresh spinach leaves
1 (28-ounce) can diced tomatoes
1 Tbsp. ground coriander
1 Tbsp ground cumin
1 Tbsp. garam masala
1 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a large pot over medium heat, combine all ingredients and stir to combine; cover pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes.


Deborah Eley De Bono said...

girl, you need to buy yourself a big ole bag of garbanzos. No, honestly, they cook up quickly and the fresh ones are quite tasty. I love them too and to think I never ate them until I was about 40.

Elyse said...

I cannot begin to tell you how fabulous this dish sounds. I adore chick peas. There's something so delicious about them--raw, cooked, baked, you name it. I can't wait to try this dish. I just need to get some garam masala (and it's ridiculous that I don't have this spice on hand already). What a great meal!

M. said...

nice blog :)

have a good day :)

Hilary said...

I'm obsessed with chickpeas too. I am so going to try this. Thanks for the recipe.

Rumela said...

I was made this spicy chickpea & spinach curry for dinner tonight, and it was delicious! I was a little nervous it wouldn't have enough depth of flavor, but it turned out scrumptious. even my meat-loving hubby was loved eating long as he can use his fingers. thank you for shearing your post.


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