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
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. 
You probably saved a few calories too, by subbing the ham for shrimp! This looks amazing and I love the Mexican flavors.
beantownbaker — April 29th, 2013 @ 12:16 pm
This is definitely a little bit lighter than a normal cobb salad.
I love this take on a cobb salad. The flavors all sound so fresh and bright!
yum! this looks like one absolutely delicious salad. definitely starting to crave more salads, so this is sure to get into the rotation 🙂
beantownbaker — May 14th, 2013 @ 7:21 am
I’ve been craving salads a lot too recently. I’m so glad spring is finally here.
Oh yum, I love cobb salad 🙂 this looks great!
made this for dinner tonight…served the avocado and dressing on the side…everyone and I mean everyone went crazy over this….seconds were had and on a hot night like this it hit the spot…every bite brought out a new flavor..so so good…I follow a lot of blogs and make there recipes but none as much as yours…your recipes are easy, economical and full of flavor….and I love how you do a little bit of everything…keep them coming girl ….
beantownbaker — July 21st, 2013 @ 3:17 pm
Thanks for the kind words! So glad you enjoyed this salad. It’s SO flavorful.
ooo I sooo need this.
My mom is coming up for a Labor DAy visit. I think this NEEDS to be made. noms
beantownbaker — August 27th, 2013 @ 7:58 am
It makes a big salad – so it’s perfect for serving to guests!