Recipe Revisiting – Chickpea + Spinach Curry

IMG_4393
Revisiting a favorite

In our short cooking careers, Luke and I have shuffled through some go-to meals – recipes we can whip up whenever and they’ll always leave us satiated. In college, I used to make a chicken breast in a skillet dinner with a surprisingly delicious marinade of ketchup, soy sauce, brown sugar, and lemon juice. I probably made it on a weekly basis. And yet, since graduating I haven’t whipped up my “Simple Tasty Chicken” recipe even once. Blame cooking fatigue. Some meals you can only make so many times. But all recipes do deserve a second chance. We’ve made a similar version of this chickpea, spinach, tomato curry before and it could definitely be categorized as a “go-to meal.” So when I came across a similar recipe on BA’s Instagram I was inspired to revisit one of our favorite weekday dinners. The result is a bit stewier, perhaps more “curry” like. Will it replace our original? Who knows! All part of the process. The delicious and simple combination of chickpeas, spinach, and tomato is getting some love again and that’s all that matters.

Ingredients:

  • Olive oil
  • 4 garlic cloves, chopped
  • 1-2 jalapeños, coarsely chopped
  • 1 TBS chopped ginger
  • 1 pound spinach
  • salt & pepper
  • 1 onion, finely chopped
  • 1 1/2 tsp curry powder (our mix includes a lil’ bit of everything – turmeric, cumin, coriander, chili powder)
  • 1 tsp chili powder
  • 2 15-oz cans chickpeas, rinsed
  • 1 24-oz can whole peeled tomatoes
  • 4 TBS plain yogurt

Directions:

  1. Heat 1 TBS oil in a large skillet over medium-high heat. Add the garlic, jalapeños, and ginger and cook until fragrant and softened, about 4 minutes. Working in batches (1 handful at a time) add the spinach. Toss to wilt and then add more. Cook until fully wilted, stirring often, about 5 minutes. Transfer the mixture to a food processor (blender, hand blender, even a mortar and pestle works) and pulse until coarsely chopped. Season with salt and pepper. Wipe skillet.
  2. Heat another TBS of oil in the same skillet over medium-high heat. Add the onion and cook until soft, 5-6 minutes. Add the spices and stir so that they evenly coat the onions. Cook until fragrant, about 1 minute.
  3. Add chickpeas and tomatoes with juices. Squeeze the whole tomatoes with your hands to break down. If the mixture seems in need of extra liquid, add 1/2 cup water. Bring to a boil and then simmer for about 10 minutes, until the sauce has thickened.
  4. Turn off heat and stir back in spinach puree then add yogurt, a TBS spoon at a time. Fully mix the TBS of yogurt before adding another. This will prevent curdling.

Serve with naan, samosas, basmati rice and garnish with cilantro – whatever you prefer!

Details: Serves 4

 

2 thoughts on “Recipe Revisiting – Chickpea + Spinach Curry

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