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Return to browsing category: Fall/Winter

Chickpea and Spinach Curry Indian Stew by Sandy serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

★★★★★ Vegan with a Vengeance!
This fabulous curry will transport you to your favorite Indian restaurant and have you feeling like a culinary genius! And amazingly, I never even missed the meat, thanks to the nutty, protein-rich chick peas.

Ingredients:

1 (12 oz.) can

whole tomatoes in juice

3 T.

olive oil

2 tsp.

mustard seeds

onion, diced

4 cloves

garlic, minced

1 T.

curry powder

2 tsp.

ground cumin

1 tsp.

ground coriander (or twice as much cilantro)

1/8 tsp.

ground cloves

1 tsp.

ground cinnamon

1/4 tsp.

asafoetida, optional

cardamom pods (1 tsp. ground = 2 pods)

1 tsp.

salt

10 c.

fresh organic spinach (2- 5 oz. bags = 10 c.)

4 c.

chick peas, cooked and drained (3 cans ~ 4 c.)

2 c.

brown rice

sour cream or chèvre, optional

Directions:

Prepare the tomatoes by removing them from the can, squeezing out the juice, and tearing them into bite size pieces. Place the prepared tomatoes in a bowl and reserve the juice in the can.

Preheat a medium saucepan over moderate heat; pour in the oil and then the mustard seeds. Let the seeds pop for about a minute, then add the onion; turn up the heat to medium-high and saute for 7-10 minutes, until the onion begins to brown. Add garlic and ginger and saute 2 more minutes. Add spices, salt and 1/4 cup of the reserved tomato juic; saute one minute more. Add tomatoes and heat through. Add handfuls of spinach, mixing each addition until wilted. When all the spinach has completely wilted and the mixture is liquid-y, add the chickpeas. Lower the heat, cover and simmer for 10 more minutes, stirring occasionally. Taste, and adjust the spices if necessary. Simmer uncovered for about 10 more minutes, or until a thick, stew-like consistency is achieved.

Cook rice separately, top rice with a serving of the chick pea and spinach stew and a dollop of sour cream or soft goat's milk cheese, if desired.

--Crock Pot instructions: Combine chick peas, onion, garlic, tomatoes, and spices (oil optional). Stir well. Heat on high for 2-4 hours, or on low while you're away for the day. About 20 min before serving, add the spinach, allow to heat and wilt, then stir together.

Categories:

Crock Pot Cooking
Ethnic Foods
Fall/Winter
Low Calorie
Low Fat
Low Sodium
Main Dishes
Pasta/Rice/Potatoes
Peanut/Nut Free
Quick & Easy
Smart Budget Foods
Soups
Vegetables
Vegetarian/Vegan