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 awhile 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 protien. 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 along side 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…
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)
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.