Curry Chick Peas w/Spinach
Many people I know feel comfortable experimenting with Mexican, Italian, or Chinese food, but not so when it comes to Indian food.
If you have yet to explore Indian cuisine, I hope this creamy, flavorful and filling recipe inspires you to do so. The curry and sambar will add a little heat along with their flavor, so adjust according to your personal preference.
2 29 oz. cans chickpeas (also called garbanzo beans), drained and rinsed
2 16 oz. packages frozen chopped spinach
1 can coconut milk
2 medium onions, chopped
4 cloves garlic, crushed
4 Tbsp vegetable oil (I used olive oil)
2-4 Tbsp curry powder to taste
1-2 Tbsp Sambar powder to taste (optional)(see note)
1 cup water
garlic powder, onion powder and sea salt to taste
- Defrost spinach. Squeeze out extra moisture by hand and set aside.
- In a large saucepan, saute onion and garlic in oil until onion begins to soften.
- Add curry powder and sambar powder. Add spinach, garlic powder, onion powder and sea salt. Stir until seasoning is well mixed with the spinach.
- Add the chickpeas, coconut milk and water. Stir well. Turn heat down and let simmer until chickpeas are tender, 15-20 minutes.
Note: Sambar is a spice that can be found at an Indian market. It adds nice flavor, but the dish is still very tasty without it.
This recipe was graciously shared with me by a lovely member of my church.