Chickpea and Spinach Curry

Chickpea and Spinach Curry Recipe - Vegan Indian Cuisine

Region / culture: India | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegan diet

Introduction

Chickpea and Spinach Curry is a flavorful and nutritious dish that is perfect for a quick and easy weeknight meal. This vegetarian curry is packed with protein, fiber, and vitamins, making it a healthy and satisfying option for dinner.

History

Chickpea and Spinach Curry is a popular dish in Indian cuisine, where chickpeas are a staple ingredient. The combination of chickpeas and spinach in a curry sauce is a classic and delicious way to enjoy these nutritious ingredients.

Ingredients

1 cup coarsely chopped onion
1.5 tbsp chopped or grated fresh ginger
1 tsp olive oil
1.5 tsp curry powder
1 x 19 oz (539 g) can rinsed chickpeas
1 x 14 oz (397 g) can diced tomatoes with liquid (no-sodium-added)
1 x 10 oz (283 g) bag fresh spinach (stems removed)
0.5 cup water
0.25 tsp salt (optional)

How to prepare

Combine the onion and ginger in a food processor and pulse until minced.
Heat the oil in a large skillet over medium-high heat.
Add the onion mixture and curry. Sauté for 3 minutes.
Add the chickpeas and tomatoes; simmer for 2 minutes.
Stir in the spinach, water, and salt. Cook for another minute until the spinach wilts.

Variations

You can try using other beans, such as navy beans, black-eyed peas, or lentils instead of chickpeas. Make sure to cook these beans before using them in this recipe.
Add diced potatoes or carrots for extra vegetables.
Use coconut milk instead of water for a creamier curry.
Add a squeeze of lemon juice for a tangy twist.

Notes

If you don’t have a food processor, chop onion and ginger into small pieces.

Cooking Tips & Tricks

Make sure to rinse the chickpeas before using them in the recipe to remove any excess sodium.

- Use fresh ginger for the best flavor, but you can also use ground ginger if that's what you have on hand.

- Adjust the amount of curry powder to suit your taste preferences - you can add more or less depending on how spicy you like your curry.

Serving Suggestions

Chickpea and Spinach Curry can be served over rice or with naan bread for a complete meal. You can also top it with a dollop of yogurt or a sprinkle of fresh cilantro for added flavor.

Cooking Techniques

This recipe uses sautéing and simmering techniques to cook the ingredients and allow the flavors to meld together.

Ingredient Substitutions

You can use frozen spinach instead of fresh spinach if that's what you have on hand. You can also use canned chickpeas instead of dried chickpeas, just be sure to rinse them well before using.

Make Ahead Tips

Chickpea and Spinach Curry can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving.

Presentation Ideas

Serve Chickpea and Spinach Curry in a bowl with a sprinkle of fresh herbs on top for a colorful and appetizing presentation.

Pairing Recommendations

Chickpea and Spinach Curry pairs well with rice, naan bread, or a side salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of Chickpea and Spinach Curry in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Chickpea and Spinach Curry contains approximately 250 calories.

Carbohydrates

Each serving of Chickpea and Spinach Curry contains approximately 30 grams of carbohydrates.

Fats

Each serving of Chickpea and Spinach Curry contains approximately 5 grams of fat.

Proteins

Each serving of Chickpea and Spinach Curry contains approximately 10 grams of protein.

Vitamins and minerals

Chickpeas are a good source of iron, magnesium, and folate, while spinach is rich in vitamins A, C, and K.

Alergens

This recipe is vegetarian and gluten-free. Please check the labels on your ingredients to ensure they are free from any allergens that may affect you.

Summary

Chickpea and Spinach Curry is a nutritious and balanced meal that is high in protein, fiber, and vitamins. It is a healthy option for vegetarians and those looking to incorporate more plant-based meals into their diet.

Summary

Chickpea and Spinach Curry is a delicious and nutritious vegetarian dish that is easy to make and full of flavor. With a good balance of carbohydrates, fats, proteins, and vitamins, this curry is a healthy option for a satisfying meal. Enjoy this flavorful dish for a quick and easy dinner that the whole family will love.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Chickpea and Spinach Curry. It was many years ago, when I was just a young girl living in a small village in India. I had always loved to cook, and I was constantly on the lookout for new and exciting recipes to try.

One day, while I was at the market picking up some fresh vegetables, I overheard two women talking about a delicious curry recipe that they had recently tried. They were raving about how flavorful and nutritious it was, and I knew I had to find out more. I approached them and asked if they would be willing to share the recipe with me.

To my delight, the women were more than happy to pass on their knowledge. They told me that the key ingredients for the curry were chickpeas and spinach, along with a blend of aromatic spices like cumin, coriander, and garam masala. They also shared with me their secret for making the curry extra creamy and rich – coconut milk.

I couldn't wait to get home and start cooking. I gathered all the ingredients I needed and set to work in the kitchen. As the curry simmered on the stove, the air filled with the warm, comforting smells of the spices. I knew right away that this dish was going to be something special.

When the curry was finally ready, I eagerly scooped it onto a plate and took my first bite. The flavors exploded in my mouth – the earthiness of the chickpeas, the freshness of the spinach, and the richness of the coconut milk all melded together perfectly. I was in culinary heaven.

From that day on, Chickpea and Spinach Curry became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, and even just for myself on a cozy night in. Everyone who tried it would rave about how delicious it was, and I loved sharing the recipe with anyone who asked.

As the years went by, I continued to perfect my Chickpea and Spinach Curry recipe. I experimented with different spice blends, cooking techniques, and garnishes, always striving to make the dish even more flavorful and satisfying. And with each new iteration, my love for the dish only grew stronger.

Now, as a grandmother with many years of cooking experience under my belt, I take great pride in passing on this recipe to the next generation. I have taught my children and grandchildren how to make Chickpea and Spinach Curry, and I hope that they will continue to share it with their own families for years to come.

As I stand in my kitchen now, preparing a fresh batch of Chickpea and Spinach Curry for dinner tonight, I can't help but feel grateful for the recipe that has brought me so much joy and satisfaction over the years. It may have started as a simple dish shared by two women at the market, but it has since become a beloved tradition in my family – a recipe that will always hold a special place in my heart. And as I take my first bite of the aromatic, flavorful curry, I am reminded once again of the sense of anticipation and excitement that first led me to discover its magic.