Curried chickpeas with spinach
In the series of dishes nice weekend that we can take her to the office, here is the curry super easy. I do not know anything curried chickpeas but that is a discussion with Sandjee space CoWorkCrèche who made me know. She had just make this recipe that day. Due to lack of time, I didn’t stay to see how she did it but a quick google allowed me to find many recipes and I made a mix of it all, my sauce for this delicious dish and perfect to take her to the office on Monday.
For 6 to 8 people, you need to :
- 1 large tin of chick peas (800 g, I believe)
- 2 cans of peeled tomatoes crushed
- 1 red onion
- 3 cm of fresh ginger
- 3 cloves of garlic
- 2 big tsp garam masala powder
- 2 large tsp mild curry powder
- 2 tbsp olive oil or ghee
- 200 ml of coconut milk or fresh cream if, like me, the rest of the house does not like the coconut milk
- 50 ml of water
- 2 generous handfuls of baby spinach
- 1/2 bunch of coriander
Peel and finely chop the onion. Peel the garlic and ginger and raper (microlace) or the mixer to get a paste. Pour in the olive oil or the ghee in a wok and sauté the onion until it is translucent (about 5 minutes). Add the mashed garlic and onion and spices and sauté for 2 more minutes. Add the water and cook over low heat until complete evaporation of the liquid. Add the tomatoes and let cook, covered, about 12 minutes, then add the weight in chickpeas and continue cooking for another 12 minutes.
Season with salt, pour in the cream (or coconut milk) and cook for another 2 minutes, stirring regularly. Lastly, add the spinach and the coriander. Mix quickly just for the back. It is ready !
Serve this curry with a good basmati rice brand Tilda is the best, I do not say it enough) !
And here’s something to feast on and make a small box lunches for the office.