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
Yield: Serves 4
Ingredients:
Two cans chickpeas, drained & rinsed
10 oz frozen spinach, thawed & drained
1 1/2 cups (~1 can) tomato sauce
1/3 cup whipping cream, at room temperature
3 cloves minced garlic
1 tsp grated fresh ginger
1/2 Tbsp olive oil
1/2 tsp Asian chili garlic sauce
1/2 tsp ground cumin
1/2 tsp garam masala
Directions:
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.
Recipe adapted from Savory Spicy Sweet
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I was at Jen’s over the 4th of July and she made the Summer Salsa Recipe and it was great!!
This looks amazing!!! I can’t wait to try it; I always make our own guacamole dip. Not sure why you said to add the avocado at the end unless it is because sometimes it changes color with oxidation (like apples and bananas). Since I make guacamole all the time, here’s a tip I discovered: if you put the avocado seed in with it, the sliced avocado will not change colors. Just take the seed out before serving 🙂
Adena @ FriendshipAlley(dot com)