Chickpea and Spinach Curry
This flavourful and satisfying dish is also simple and inexpensive. A regular on our dinner table!
- Two 15 oz cans chickpeas (also known as garbanzo beans)
- One 10 oz (283 g) package frozen spinach (thawed)
- 4 medium tomatoes
- 1-inch piece (2 Tbsp diced) fresh ginger
- 2 green chilis
- 4 Tbsp vegetable oil (we use canola)
- 2 tsp dried cumin seed
- 1/2 tsp asafetida
- 2 Tbsp coriander powder
- 1 tsp turmeric
- 1/2 tsp salt (add more if using unsalted canned chickpeas)
- 1/2 tsp garam masala
- measuring spoons
- cutting board and knife
- saucepan with lid
- wooden spoon
- Defrost spinach in microwave-safe bowl or overnight in the fridge. Retain the spinach water.
- Drain the chickpeas and rinse well. Set aside.
- Remove seeds and stem from the green chilies.
- Peel the fresh ginger.
- Dice green chilis and ginger.
- Chop tomatoes.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready.
- Add cumin seeds and asafetida. When the cumin seeds crack, add the chilis, ginger, tomatoes, coriander powder, and turmeric.
- Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
- Add spinach (including its water) and salt. Cook, covered, four to five minutes on medium heat.
- Add the chickpeas. Add a little water as needed to keep the consistency to your liking.
- Cook on low heat for seven to eight minutes.
- Add the garam masala.
Our kids love this dish. They haven't learned to enjoy spicy food yet, which is why we keep it mild. If you like spicy food, keep the seeds in the green chilis and add some red pepper flakes too! If you're serving this dish to young children who often dislike mixed foods, keep some plain chickpeas and tomato on the side to serve alongside the mixed dish. We serve the curry with whole wheat couscous (ready in about 10 minutes, including boiling the water) but brown rice, roti, or naan are more traditional North Indian options.