Chickpea Curry with spinach
A visit to NYC means over eating. I fully indulged: Ham, egg & cheese on a roll, linguine in white clam sauce, veal parmigiana and several bagels and lox with a schmear to name a few. In an effort to get back on a sensible diet i made a faux Indian meatless dish. The fresh grated ginger makes this dish a keeper, chickpea curry with spinach on Happensatthebean.com #happensatthebean
Servings Prep Time
4People 15Minutes
Cook Time
45Minutes
Servings Prep Time
4People 15Minutes
Cook Time
45Minutes
Ingredients
Instructions
  1. Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the turmeric , paprika, and cumin and cook until fragrant, about 1 minute.
  2. Add the chickpeas, tomatoes with their juices, and coconut milk and stir to combine. Partially cover the pan, reduce the heat to low, and simmer for 30 minutes. Season with salt and black pepper.
  3. Add spinach and stir to combine, and simmer until the spinach will combined, about 5 minutes. Taste and season with additional salt if needed. Serve.