Thursday, March 25, 2010

Chickpea and Spinach Curry

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This dish is fast to prepare, lovely to present, and great as leftovers. I found it low on salt (go figure, since it came from Cooking Light magazine). But rather than drown it in salt, I added salted cashews to the finished dish as a nice way to add flavor and protein.

Chickpea and Spinach Curry

1 c onion, chopped
1 1/2 T ginger, ground ***
1 tsp olive oil
1 1/2 tsp sugar
1 1/2 tsp red curry powder
1 can chickpeas, rinsed and drained ***
1 14.5 oz can tomato, diced, undrained
4 c spinach
1/2 c water
1/4 tsp salt

*** Note, this is the original recipe. But, I would make the following easy changes. Use fresh, chopped ginger, instead of powdered and ground. You can taste the difference. And -- do I need to provide this lecture again? Use dried chickpeas that you have soaked and cooked yourself. Believe me, you can taste the difference, and the additinoal effort is minimal.

Combine onion and ginger in a food processor; pulse until minced.

Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts. Serve with rice, or with pitas. Add yogurt, if desired.

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