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Thursday, October 6, 2011

Chickpea and Spinach Curry

This is a super fast, super healthy recipe.  Aside from the time to cook rice, it takes about 10 minutes total.  And, it's made from ingredients you can keep stocked in your pantry, so you can throw it together on nights when you have absolutely no idea what to make.

I had absolutely zero ideas on what to make for dinner at the beginning of this week.  I knew I was going to cook a batch of dried chickpeas because Jon kept asking when I was going to make more hummus.  As a side note, said hummus contained the hottest jalapenos I have ever come in contact with, and we can barely eat it without chugging milk.  I'm currently brainstorming ideas for what to serve it with to cool it down a bit.  I'm thinking something along the lines of a yogurt feta spread.  More to come on that.  Anyway, a whole batch of chickpeas is a lot of chickpeas, so I used some in this meal, and the rest in a quinoa dish I'll share tomorrow. 

Chickpea and Spinach Curry
from Cooking Light

1 cup chopped onion
1 1/2 Tablespoons ground ginger
1 teaspoon olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons curry powder
1 can chickpeas (I used about 2 cups)
1 14.5 ounce can diced tomatoes in juice
4 cups fresh spinach (I used one package frozen spinach, thawed)
1/2 cup water
1/4 teaspoon salt

In a skillet or a saucepan, heat olive oil over medium heat.
Add onion, cook for 3 minutes until softened.
Add in ginger, sugar and curry powder and cook, stirring, for 1 minute. 
Add in chickpeas, tomatoes and spinach.  Season with salt.
Stir in up to 1/2 cup water as needed.
Simmer for at least 3 more minutes.

I served this with brown rice with a twist.  Normally with a dish like this, I would just layer the rice, the chickpea curry and a dollop of Greek yogurt.  This time, I mixed the rice with the yogurt, and served it on top.  The rice, yogurt combo was delicious, even though I kind of mashed the whole thing together as I was eating it.





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