Very yummy. Photo is of Chana Masala Alexandra and I prepared.
"Chana masala with spinach is a variation of a traditional and popular Indian dish. If you don't have all the spices on hand, its ok to omit one of them without too much trouble, but don't omit more than two or you will have a completely different (and bland!) dish on your hands. For a heartier variation, toss in some tofu with the chickpeas and serve over rice."
1 can chickpeas in water (also called garbanzo beans) OR
1 1/2 cups precooked chickpeas + 1/2 cup water
1/2 onion, diced
3 cloves garlic, diced
3 T olive oil
Juice from one lemon, (approx 2 Tbsp)
1/2 tsp curry powder [I use 1 tsp]
1/2 tsp coriander powder [I use 1 tsp]
1/2 tsp cumin [I use 1 tsp]
1/2 tsp garam masala [I use 1 ½ tsp]
1 large bunch of spinach or two handfuls, rinsed
In a large skillet or frying pan, sauté onions and garlic in olive oil until soft, about 3-5 minutes. Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt, 2-4 minutes. Serve immediately.
August 2017: When I do a chickpea spinach recipe now, I tend to do Chickpeas and Spinach. It is more work, but if you have the time, definately worth the extra effort.
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