Indian Spiced Chickpeas with Spinach

Hubby and I are still getting settled into our new lives in Ohio. Work has been crazy for both of us. On top of that, our apartment feels very sterile and not very homey. The weather is cold and we haven’t found a home yet. While I know it’s not much to complain about, things are just busy and hectic right now.

Indian Spiced Chickpeas with Spinach

So I’ve been especially drawn to meals that come together in a snap and reheat well. That way I can just cook a big meal and it feeds us for a couple days through this hectic time in our lives. This recipe is just an adaptation of this Indian Spiced Beans recipe that I posted a couple years ago. I used chickpeas this time around and added a whole bunch of fresh spinach.

Indian Spiced Chickpeas with Spinach

I served this with some quinoa. It would be great with rice or noodles as well. Hubby and I have been enjoying this in our lunches multiple weeks this winter.

One Year Ago: Roasted Garlic and Chicken Soup and Herbed Bread baked in a Dutch Oven
Two Years Ago: My Favorite Swiss Meringue Buttercream Frosting Recipe
Three Years Ago: Cinnamon Roll Monkey Bread and Rice and Beans
Four Years Ago: Red Velvet Cupcakes

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Indian Spiced Chickpeas with Spinach

Garam Masala brings the flavors of India to your home. This meal comes together quickly and reheats very well.

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

2 large onions, minced
3 Tbsp olive oil
12-16 garlic cloves, minced
2 Tbsp garam masala
2 can garbonzo beans, drained and rinsed
2 can diced tomatoes
1 tsp ground ginger
1 Tbsp sugar
1 tsp salt
1 can coconut milk
10 oz fresh spinach, roughly chopped
1 cup chopped cilantro leaves

Directions:

Saute onion in oil. When the onion becomes translucent add minced garlic cloves and garam masala. Cook for one minute or until the spices become fragrant.

Add beans, tomatoes, ginger, sugar, and salt. Let it cook for about fifteen minutes.

Pour in coconut milk. Stir in chopped spinach. Heat until warmed. Add cilantro just prior to serving.

Serve over rice or quinoa.

Recipe from Beantown Baker