Like most of my recipes, I try to keep things simple. This is because I cook every day, one nice, hot, home-cooked meal, cooked with love for added flavour, for my hubby and myself (the cats don’t like my cooking!).
So tonight we are having chickpeas with spinach served with rice – a delicious combination of chickpeas and spinach cooked with simple curry spices! Chickpeas are full of vitamins and minerals (check link) as for spinach, well, we all know how Popeye got his muscles in shape; he ate tons of spinach! However, for those in doubt, here’s a link with some spinach facts!
2 good servings (with rice or pitta/flat bread)
1 tin chickpeas (400 grams), drained and rinsed
100 grams fresh or frozen spinach (couple of large handfuls!)
1 medium onion, sliced
3 tablespoons oil
2 medium tomatoes OR 1 good tablespoon tomato puree (more like 1½ tblsp!)
3 cloves garlic, chopped
1½ inch piece ginger, chopped
½ teaspoon turmeric
2 teaspoons curry powder (I use mild)
1 teaspoon dried fenugreek (Kasuri methi, optional – you can but it in Asian stores or online)
- Fry the onion in oil until golden
- Add all the spices and tomato or tomato puree and fry spices for a couple of minutes
- Add a small splash of water, cover and let spices cook for 10 minutes
- Add chickpeas and spinach, a little water (about 30ml), cover and cook on low for 15-20 minutes
- The sauce should be reduced and thickish – how much sauce you end up with is entirely up to your taste and preference!