Chickpeas and Spinach
1. In a medium skillet, heat 2 Tbsp. oil. Add onion, garlic, and ginger, and sauté over medium heat until onions turn lightly brown, about 5 minutes. Add spinach and cilantro; cook till wilted (about 8 minutes). Remove from heat and cool. Transfer contents and water into a blender fitted with a steel blade or a food processor, and puree (if necessary add 1/4 c. water to obtain a gravy like consistency) .
2. In the same skillet (rinsed and patted dry), heat 1 Tbsp. oil. On a medium-low flame, add tomato, sugar, and spices; cook for 3 minutes. Add spinach puree and chickpeas, and cook for 8 minutes on a low flame until chickpeas are cooked through. Stir in cream before serving.
3. Serve with Indian bread or over a bed of plain rice.
This fiber-rich dish is flavored with a mix of spices, and the protein-rich, yummy chickpeas make an excellent addition to this curry. It is finished with a touch of cream.
Prep Time: 20 minutes Cooking Time: 30 minutes Serves: 4