Garbanzo beans and Spinach Pindi Curry

Ingredients:

· 1, 15 oz can of chickpeas or garbanzo beans

· 1 package (6 oz) of fresh baby spinach

· 1 cinnamon stick

· 1 tsp fennel seeds

· 1 tsp cumin seeds

· 1 green chili sliced in medium sized segments

· 1 medium sized yellow onion chopped

· 1 inch ginger chopped

· 2 garlic cloves chopped

· 1 Tbsp garam masala

· 1 Tbsp Pindi masala powder from Indian grocery store or homemade

· ½ tsp paprika

· ¼ tsp turmeric powder

· 1 tsp salt

· ½ tsp ground black pepper

· ¾ cup of crushed tomatoes

· ½ tsp of brown sugar

· ¾ cup of water

· 4 Tbsp olive oil or enough to coat the bottom of the pot

Recipe:

· Coat the bottom of a medium sized Dutch oven or nonstick pot with olive oil.

· After the oil has heated through on medium high heat, add fennel seeds, cumin seeds and cinnamon stick to oil and allow spices to bloom in the oil.

· Add the onion, ginger, garlic, green chili to the oil and sauté with the spices until the onions are translucent.

· Lower the heat to low and add garam masala, pindi masala, paprika, turmeric powder, ground black pepper. Cook the onion mixture with the powdered spices until the aroma of the spices comes through.

· Add crushed tomatoes along with water to the spice mixture and mix thoroughly. Increase the heat to medium high heat.

· Add salt, mix, then add drained and rinsed chickpeas. Stir the mixture and cover the pot for 5 minutes to allow the chickpeas to heat through. The flavors can meld within that time.

· Open the pot and add the bag of spinach in small batches, stir and add the rest of the spinach. Mix the spinach through the chickpea curry and cover the pot for an additional 5 minutes to allow for the spinach to wilt and become part of the curry.

· Add the brown sugar to the curry and mix. Add additional salt to taste if needed and mix. Before serving, discard the cinnamon stick.

· Enjoy and serve hot with zaatar sprinkled naan or rice.

With Zatar sprinkled naan

Pindi Masala Powder from Home Cooking channel:

• 1 Tbsp coriander seeds

• 2 tsp cumin seeds

• 2 tsp dried pomegranate seeds

Dry roast the above masala ingredients over low heat for 5-10 minutes, let it cool down, and grind to a fine powder.

Chickpea and Spinach Pindi Curry

.pdf

Download PDF • 289KB