If, like me, you ate far too many jelly beans or peanut butter eggs this weekend, you might also be ready for a healthy, filling, and very nutritious dinner. This is one of those meals that I love making because once you've done the prep chopping, it's easy, delicious and even better the next day. You can certainly customize it based on whatever vegetables you like or are quietly sitting in your produce drawer on their last legs.
Vegetable Chickpea Curry
2 cups potatoes, cut into 1/2 inch cubes
1 medium onion, chopped
2 cloves garlic, chopped
28 oz. can diced tomatoes in juice
1/2 small can tomato paste (about 1/3 cup)
2 cups cooked chickpeas (or 1 can, drained and rinsed)
1/2 pound green beans, cut into 1 inch pieces
A few handfuls of fresh spinach leaves
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon garam masala
1/2 teaspoon turmeric
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon freshly grated ginger (or ground)
In a large pot, heat olive oil over medium heat.
Add in the onions and potatoes and saute for a few minutes.
Stir in garlic and spices (coriander, cumin, garam masala, turmeric, kosher salt, pepper and ginger). Stir constantly for 30 seconds.
Pour in tomatoes in their juice, tomato paste, and enough water to cook the potatoes (I added about a cup).
Cover pot and let potatoes simmer over medium low heat until just fork tender (about 20 minutes).
Add in chickpeas and green beans and cook over low heat for as long as you want. The longer the better to let the flavors combine. I gave it about an hour and a half.
A few minutes before serving stir in the spinach leaves and allow to wilt.
You can eat this over rice, but we opted to scoop ours up with homemade whole wheat pita bread (recipe to come!).
Optional toppings: greek yogurt, chutney, cilantro or parsley. I had none of these things , but I did sprinkle a little smoked sea salt on top. My sister gave us this salt as part of a Christmas gift (I loooove food basket gifts), and it's excellent, especially on a dish like this.