Spinach and Chickpea Curry

Spinach and Chickpea Curry

Serves: 4

This hearty side tastes as if it’s been simmering for hours, but it comes together quickly with canned tomatoes and chickpeas. Serve it with chicken and some warm naan.

INGREDIENTS

  • 3 Tbs. canola oil
  • 1/4 medium red onion, thinly sliced
  • 2 Tbs. finely chopped fresh ginger
  • 1 Tbs. curry powder
  • 1 tsp. garam masala
  • 1/8 tsp. cayenne
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 14-1/2-oz. can diced tomatoes
  • Kosher salt
  • 7 oz. (7 packed cups) baby spinach
  • 1/4 cup chopped cilantro
  • 1/2 cup Greek yogurt

DIRECTIONS

  1. Heat the oil in a 12-inch sauté pan over medium-high heat.
  2. Add the onions, ginger, curry powder, garam masala, and cayenne, and cook, stirring often, until the onion is softened, 2 to 3 minutes.
  3. Stir in the chickpeas, tomatoes, and 1-1/4 tsp. salt.
  4. Add the spinach by the handful, stirring to wilt it as you go. Continue to cook, stirring often, until the spinach is completely wilted and the flavors have melded, 4 to 5 minutes more.
  5. Season to taste with more salt. Remove the pan from the heat and stir in the cilantro.
  6. Spoon onto a platter, and serve with the yogurt for dolloping on top.

RECIPE AND IMAGE CREDIT: Fine Cooking

http://www.finecooking.com/recipes/spinach-chickpea-curry.aspx