Chickpea & spinach curry

Modified a recipe for chana masala and came up with this. It’s really yummy and very easy. Almost no prep work, about 15 mins to get started, and 20-30 mins to simmer.

Ingredients

  • 1-2 tbsp olive oil
  • 2 yellow onions, chopped
  • 5 cloves of garlic, minced
  • 1 1/2 tsp curry powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp garam masala
  • 4-5 tbsp lemon juice
  • 2 tins chickpeas, drained and rinsed
  • 1 tin diced tomatoes, including juice
  • 5oz or so baby spinach

1. Heat oil over medium in a 4qt pot. Saute onions and garlic for a 5-6 minutes, stirring frequently.

2. Add spices and stir well. It’ll be weird and a little lumpy, but don’t worry about that. Cook for a few more minutes.

3. Add lemon juice, stir well, then add the chickpeas and tomatoes. Bring to a low simmer, and cook uncovered for 20-30 mins. Remove from heat, and stir in the baby spinach until it wilts. Serve with brown rice or a tasty grain medley.

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One thought on “Chickpea & spinach curry

  1. Pingback: Meatless recipes :: dria.org

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