This recipe was published in a recent issue of Fine Cooking magazine, and it called my attention because I absolutely love chickpeas. My dear Mom would have a shock if she read my blog. I would not touch chickpeas with a 10-foot pole when I was a child. Actually, I would not touch them until I was about 30 years old. Then, I fell in love with hummus without realizing what went into it. Once I became aware of the true nature of hummus, I decided that by crushing those strange-looking grains, and mixing them with a ton of other stuff, their evil nature was neutralized. From the tasty dip to trying the actual beans many years more passed. But now you have me here, enjoying chickpeas in every possible way, roasted, sautéed, braised… Go figure. This is a very nice way to prepare them, by the way. For a recipe that comes together so quickly (start to finish will be less than 20 minutes), the taste is surprisingly complex. The amount made was enough for our dinner and two lunches for me and me only. I did not even offer to share. It was better on day 2, and outstanding on day 3. Make this and you will thank me…
SPINACH AND CHICKPEA CURRY
(slightly modified from Fine Cooking magazine)
3 Tbs. canola oil
1 medium shallot, thinly sliced
2 Tbs. finely chopped fresh ginger
1 Tbs. curry powder
1 tsp. garam masala
1/8 tsp. cayenne
1 15-oz. can chickpeas, rinsed and drained
1 14-1/2-oz. can diced tomatoes
1 tsp salt or to taste
7 oz. (7 packed cups) baby spinach (I used less)
1/4 cup chopped cilantro
1/2 cup Greek yogurt (optional)
Heat the oil in a 12-inch sauté pan over medium-high heat. Add the shallot, ginger, curry powder, garam masala, and cayenne, and cook, stirring often, until the shallot is softened, 2 to 3 minutes.
Stir in the chickpeas, tomatoes, and about 1 tsp. salt. Add the spinach by the handful, stirring to wilt it as you go. Continue to cook, stirring often, until the spinach is completely wilted and the flavors have melded, 4 to 5 minutes more. Season to taste with more salt, if needed. Remove the pan from the heat and stir in the cilantro.
Serve with the yogurt on top, if so desired.
to print the recipe, click here
I should have changed the name of this recipe to “Chickpea & Spinach Curry“, because mine definitely was chickpea-heavy. I used all the spinach I had leftover from a huge bag, but clearly more would have been better. Spinach: the ever-disappearing leaf… We enjoyed this tasty curry with my default chicken thigh recipe that has been on the blog since its beginning. It is one of Phil’s favorites, that and my Chicken Parmigiana. are on the top of his selected list of frequent requests. You know, partners of food bloggers suffer a strange fate: rarely a dish is made again, no matter how great. We are always in search of the next best thing.
Back to the curry, though. I can see it served over couscous for a completely vegetarian meal, satisfying and super delicious. On day 2, I had some chicken to go with it, but on day 3 the simple couscous was my whole lunch, with half an avocado to round-up the meal. Sort of India meets Mexico. The hot curry with the cool avocado was a surprisingly nice match.
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THREE YEARS AGO: Headed to Brazil!
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