Spinach and Chickpea Curry

My sister gave me a stash of cooking magazine to look through and this recipe popped out at me. It is the sort of brilliant recipe that is dead simple and super quick to make, but tastes as complex as a time-consuming complicated recipe.

Spinach and Chickpea Curry
Adapted from Liz Pearson, Fine Cooking. I made a few minor changes, like leaving out the yogurt garnish, using a small onion instead of 1/4 of a red onion, using hot sauce instead of cayenne powder and using olive oil instead of canola oil.

3 Tbs. olive oil
1 small onion, thinly sliced
2 Tbs. finely chopped fresh ginger
1 Tbs. curry powder
1 tsp. garam masala
1/8 tsp. hot sauce
14.5 oz. can chickpeas, rinsed and drained
14.5 oz. can diced tomatoes
salt, to taste
7 oz. baby spinach
1/4 cup chopped cilantro (optional)

In a large sauté pan (12″), sauté  the onions and ginger over medium-high heat until the onion is softened, 2-3 minutes.

Add the curry powder, garam masala and heat another minute.

Add the hot sauce, chickpeas, tomatoes and salt, to taste (about 1 tsp.).

Add the spinach a little at a time, stirring it in and adding more as each addition wilts down. Keep stirring the mixture over heat until all the spinach has been added and all of it has wilted down. Adjust the seasoning with more salt, if needed.  Take off the heat and stir in the cilantro, if using.

Tags: chickpeas, curry, Fine Cooking Magazine, spinach, vegan, vegetarian