Sweet & Spicy Curried Chickpea with Spinach
Please don't let the name of this recipe fool you. The title, may lead one to underestimate the fireworks this recipe creates in your tummy. I can admit even I was a little skeptical at first. I became amazed at how a meal so filling and so delicious is so easily achieved.
Of course, I won't complain, food preparation should be simple, quick and amazing! We managed to do all three and now you will be able to do the same with this simple step by step recipe. Just a few tips for starters; I used fresh spinach when preparing this meal, but, feel free to use frozen spinach if that is more convenient for you. As long as you are attempting to live a healthier lifestyle, I will always applaud those attempts over someone not trying. Also, I used chickpeas, but you can opt out of using the chickpeas and substitute with lentils or black eyed peas if you'd like.
I also served this meal over cilantro infused jasmine rice. You can also serve with your choice of bread or enjoy just as it is.
CURRIED CHICKPEAS WITH SPINACH
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings (4) 1 cup each
INGREDIENTS
2 Tbsp olive oil
1 small onion
2 cloves garlic
1 inch fresh ginger
2 Tbsp curry powder
1 (12) oz bag of spinach fresh or frozen
24 oz jar of mild salsa
(2) 15.5 oz can chickpeas
2 tbsp of honey
2 tbsp of rice vinegar
1 tsp of old bay seasoning
INSTRUCTIONS
Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sautée the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).
Add the old bay seasoning, rice vinegar and curry powder and continue to sautée with the onion mixture for one minute more. Add about 1/4 cup of water and to the skillet along with the fresh spinach and continue to sautée until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
Drain and rinse the chickpeas. Add them to the skillet along with the salsa and honey. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice, enjoy alone or with bread.
