Chickpeas and Spinach

Cooking Instructions

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

• 3 Tbsp. extra light olive oil, divided
• 1 medium Vidalia onion, chopped
• 4 garlic pods, peeled and chopped
• 1 inch ginger, peeled and chopped
• 20 oz. fresh baby spinach, thoroughly washed, stems trimmed
• 1/4 c. fresh cilantro
• 2 tomatoes, diced
• 2 tsp. brown sugar
• 3/4 tsp. ground coriander
• 3/4 tsp. ground cumin
• 3/4 tsp. garam masala
• 1/2 tsp. red chili powder
• pinch of ground turmeric
• 1 can (19oz) of chickpeas, drained and rinsed
• salt to taste
• 1/4 c. light cream

Garnish:

• 2 tbsp. diced tomatoes