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Curry, Chickpea and Spinach II (P, TNT)
Source: Sheila Shapiro in "Kosher Catskill Cooking"
Serves: 4

1/4 cup olive oil
1 small onion, diced
2 large cloves garlic crushed
1 14.5-oz. can diced tomatoes, drained
1 14.5-oz. can chickpeas (garbanzo beans), rinsed and drained
1 package frozen spinach, defrosted (I used 1.5 bags fresh)
1 teaspoon EACH cumin, cinnamon, cardamom, curry

In a medium saucepan, sauté the onion and garlic (careful, do not burn!). Add seasonings to onion and garlic. Seasonings may be adjusted to taste.

Add tomatoes, chickpeas, and spinach. Cook on low heat until flavors blend (approximately 10 minutes). Serve on rice with Indian bread, or pita.

Poster's Notes:
Maxine's usual variations: Traditional Indian cooking toasts the spices first, then grinds them. I only had ground cinnamon, cardamom and curry, so I added those to the dry cast iron pan and heated them and the cumin seed until they were fragrant and just starting to smoke. Then I added a tablespoon or so of oil and the onion. When that was almost translucent, in went the garlic, and 1/3 of the spinach. Covered for a couple of minutes until the spinach had wilted enough for the next third to fit in, along with the tomatoes. Covered for a little longer so the tomatoes could heat up a bit. Added the last of the spinach with the chickpeas, covered until wilted and then mixed around. Had some basmati rice hanging around, and of course challah. Oy! Food fit for a Queen!

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A