Indian Spiced Chickpeas with Spinach

Wednesday, February 20, 2013

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.

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.

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

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
2-6 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

Lunch, Main Meal

11 comments »

8 Responses to “Lemon Cupcakes”

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1

MrsPresley — February 16, 2008 at 7:55 pm

i love lemon! these cupcakes look great!
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2

Katie — February 17, 2008 at 12:48 am

Vegan Cupcaks Take Over the World are one of my brother and my FAVORITE cookbooks. These look great. I love the idea of folding in lemon curd!
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3

CB — February 17, 2008 at 1:19 am

I am a fan of lemon after the DB challenge and putting it in a cupcake is just genius! Yummy!
-Clara
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4

Alanna — February 19, 2008 at 12:09 am

Oh my gosh…these sound AMAZING! I must try them…
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5

Carrie — February 19, 2008 at 1:45 am

These look great!
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6

Renea — February 20, 2008 at 3:35 pm

Wow, my mouth is just watering looking at those!
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7

June — February 24, 2008 at 8:01 pm

You’ve been tagged! Please check out my blog for more details.
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8

Humanclone — March 3, 2008 at 5:05 am

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Indian Spiced Chickpeas with Spinach