Curried Chickpeas with Spinach

[apple_pathways]

It's been ages since I've posted a recipe here, and since I haven't much to say about anything else, I think it's the perfect time for one!

So, here's my take on Punjabi-style curried chickpeas. (I make no claims to authenticity, as I tend to use actual recipes as inspiration only--so if the recipe falls short of the experience of your grandmother's house in Delhi, the fault is entirely mine!)





If you're new to my recipes, let me apologize: I'm not good about measuring things. Unless I'm baking, I tend not to measure at all, but rather dump things in until I think it tastes good. I'll try to estimate the amounts of everything I used, but let your tastebuds guide you if you should try to replicate the dish, and feel free to add more or less of the spices according to your tastes!

Ingredients

• 1 large onion
  
• 3-5 cloves garlic
  
• 2 tsp. ginger paste, or fresh grated ginger
  
• About 3 Tbs. ghee, or olive oil
  
• 1 Tbs cumin
  
• 1 Tbs red chili powder
  
• 2 tsp coriander
  
• 1 tsp Garam Masala
  
• 1/2 to 1 tsp turmeric
  
• dried red chilis or crushed chili flakes, to your taste. (Omit if you don't like heat.)
  
• 2 large cans whole tomatoes, most of the juice drained
  
• 2 cans chick peas, drained
  
• small package frozen spinach (cut leaf)
  
• salt and pepper to taste

Directions

• Slice the onion into strips, about 1/4" thick. Chop up the garlic and grate the ginger, if you're using fresh root.
  
• In a large skillet, heat the ghee or olive oil. When the pan is hot, turn heat down to medium high and add the garlic. Stir for a minute or so until it gets fragrant, then add the onion and the ginger. I also add the spices at this point, as frying them draws out their natural oils.
  
• When the onions have browned, add the tomatoes and the chickpeas. Turn heat down to a simmer, and cook (stirring occasionally) until tomatoes break down. (About 15 minutes.)
  
• Add the spinach, and cook until heated through. Taste the sauce, and adjust seasoning.
  
• Serve over rice.

Comments

[planejane.livejournal.com]

LOL! I do a very similar dish (it's one of my favourites) but I use Patak's curry paste. Because I am a lazy bitch who hates cooking, but LOVES CURRY. Spinach and chick peas, ftw!

I bet your version is much tastier than mine.

[apple-pathways.livejournal.com]

I don't know: there's some damn tasty curry pastes out there! (Though I'm too much of a control freak to use one.) I was debating about whether to add peas or spinach, and I think the spinach was a good choice!

[apple-pathways.livejournal.com]

Also, I have to ask, since I was watching Jamie Oliver cook "courgettes" (Amer: "zucchini") today: had you ever heard of chickpeas called garbanzo beans before coming to the US, or is that strictly a North American thing?

[planejane.livejournal.com]

That's definitely a US thing. I'd never heard of garbanzo beans before moving here. :(

Also, eggplant = aubergine

[apple-pathways.livejournal.com]

For some reason, "Aubergine Parmesan" just sounds really wrong to me! ;) (I'm sure either option looks deplorable to an Italian, however.)