Tuesday, June 21, 2011

Chickpeas and Spinach

This is a very quick to make side dish that is unique and delicious. We actually ended up doubling the recipe and serving it as a main dish with naan. Instead of frozen spinach, I used some of the delicious fresh spinach from Mom's and Dad's garden. Alyssa was so excited when Mom and Dad gave us more spinach so that we could make this dish again!

Chickpeas and Spinach


3 tablespoons vegetable oil
1 onion, finely chopped
1 cup canned chopped tomatoes
3 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon garam masala
1/4 teaspoon turmeric
One 15.5-ounce can chickpeas, rinsed
1 teaspoon salt
One 10-ounce package frozen chopped spinach

(Shopping Tip: Pick up garam masala, a traditional Indian spice blend, in the spice aisle.)


In a wok or large skillet, heat the oil over medium-high heat. Add the onion and cook until the edges are browned, about 4 minutes. Stir in the tomatoes, coriander, cumin, garam masala and turmeric. Lower the heat to medium and cook for 3 minutes more.

Stir in the chickpeas, add the salt and cook until heated through, about 5 minutes. Add the spinach and cook about 5 minutes more.

Recipe Source: Every Day with Rachael Ray

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