Chickpea and Spinach Curry Recipe: A Timeless Delight

Discover the enduring charm of the Chickpea and Spinach Curry recipe, a favorite among vegans, vegetarians, and meat lovers alike. This dish not only delights the palate with its rich flavors but also nourishes the body with its wholesome ingredients.

The Timeless Appeal of Chickpea and Spinach Curry

Before we delve into the preparation, let’s explore why this recipe has earned its widespread popularity. Chickpeas, packed with proteins and fibers, combined with the nutritional powerhouse spinach, create a dish that is as healthy as it is delicious.

Understanding the Core Ingredients

The simplicity and depth of flavor in this recipe lie in its key components:

Chickpeas:

Chickpeas offer a meaty texture and nutty flavor. While dried chickpeas soaked overnight are ideal, canned chickpeas are a convenient alternative.

Spinach:

Opt for fresh spinach for its vibrant color and nutrients, or use frozen spinach for convenience. Ensure fresh spinach is thoroughly washed.

Tomatoes:

Tomatoes add sweetness and tanginess to the curry, creating a rich base. Fresh or canned tomatoes both work well.

Onions and Garlic:

Sautéed onions and garlic provide the curry’s foundational flavors, enhancing its complexity and sweetness.

Spices:

A blend of cumin, coriander, turmeric, garam masala, and chili powder infuse the dish with warmth and depth of flavor.

Step-by-Step Guide to Making Chickpea and Spinach Curry

Ingredients:

• 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
• 200g fresh spinach (or 150g frozen spinach, thawed)
• 2 large tomatoes, finely chopped
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 inch of ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons of oil
• Water as needed

Preparation:

1. Soak dried chickpeas overnight, then drain and rinse. Boil until tender, about 1-1.5 hours. Skip if using canned chickpeas.

2. Heat oil in a pan, add cumin seeds, and let them sizzle. Sauté onions until golden, then add garlic and ginger.

3. Add chopped tomatoes, followed by the spices. Cook until tomatoes break down and the mixture thickens.

4. Incorporate chickpeas and spinach, cooking until spinach wilts. Adjust seasoning and serve hot with rice or naan.