Indian Spinach and Chickpeas
This is one of those meals that we’ll be making again and again. It comes together in no time, uses ingredients that we usually have around the house, and tastes awesome. I did have to go buy some garam masala, but I’ve been meaning to anyways so that we can start making Indian food at home. Since Hubby lived in India for 3 months a few years ago, he loves it. The garam masala definitely give the distinct flavor of Indian food.
Indian Chickpeas and Spinach – adapted from Savory Spicy Sweet – makes about 4 servings
Two cans chickpeas, drained & rinsed
10 oz frozen spinach, thawed & drained
1 1/2 cups tomato sauce (1 can is almost exactly 1 1/2 cups)
1/3 cup whipping cream, at room temperature
3 cloves minced garlic
1 tsp. grated fresh ginger (I didn’t have fresh, so I used ground ginger)
1/2 Tbsp. olive oil
1/2 tsp. Asian chili garlic sauce (I didn’t have this, so I added a small amount of chili powder)
1/2 tsp. ground cumin
1/2 tsp. garam masala
Heat olive oil in a large saucepan over medium heat. Add garlic and ginger and cook 2-3 minutes. Add chickpeas and toast, stirring frequently, for another 2 minutes or so.
Add tomato sauce and bring to a simmer. Stir in all remaining spices and check seasoning, adding more of your favorite spices if desired.
Whisk in cream and return to a gentle simmer, stirring frequently.
Begin adding spinach in batches. Once all spinach is added, turn the heat down very low and cover. Simmer 5 minutes covered, and hold warm until ready to serve. I served over brown rice.