Chickpea and Spinach Curry
Beautiful, beautiful curry
6 0z. can whole tomatoes (in juice) [half of 12 oz can]
1 1/2 tbsp vegetable oil (I like mustard oil)
1 tsp black mustard seeds
1/2 lg onion, diced into 1/4 inch pieces
3 cloves garlic, minced
1 tbsp fresh ginger (finely minced OR puree- the latter is best)
1 1/2 tsp curry powder
1 tsp cumin (I like to freshly grind mine from the seed)
1/2 tsp ground coriander
1/16 tsp ground clove
1/4 tsp ground cinnamon
1/8 tsp asafoetida (hing powder) -MAKE SURE IT DOES NOT CONTAIN WHEAT! Whole foods has one made with rice flour.
2 cardamom pods
1/2 tsp salt
5 cups fresh spinach, well rinsed, chopped
2 cups chickpeas or 1 (15 oz can, drained, rinsed)
Reserve half of the juice from can of tomatoes, and take out half of the tomatoes, cutting them into pieces. Preheat oil in nonstick or cast iron pan, heat and then add mustard seeds, waiting until they pop, and then adding the onion. Saute onion for 7-10 minutes (until it starts to brown around edges), and then add garlic and ginger, heating for a few more minutes. Add spices, salt, and some of the reserved tomato juice (but not all). After heated through, add tomatoes, heat, and mix in spinach a handful at a time until it wilts. When all spinach is wilted, add chickpeas, lower heat,add last of reserved tomato juice, cover, and simmer for ten minutes. Take off lid, simmer for ten more minutes uncovered or until it looks really melty and delicious.
YUM YUM YUM! I was a little skeptical of the cinnamon because I don’t like cinnamon that much, but it all turned out really well. I could just eat it and eat it. It’s like heaven on a plate, especially for a vegetarian palate. (DH would probably disagree as he doesn’t like spinach OR chickpeas that much)… But I think it’s my favorite new way to enjoy spinach. Excellent served with rice and another curry for variety. A side of raita also wouldn’t go amiss.