Chickpea-Spinach Curry

Food, Recipes
on March 16, 2017
Chickpea-Spinach Curry
Mark Boughton Photography / Styling by Teresa Blackburn
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A fancied-up—and flavor-packed—version of rice and beans.

2 Tbsp curry powder

2 tsp cumin

½ tsp crushed red pepper

6 cups plus 4 Tbsp water, divided

4 Tbsp canola oil

1 onion, chopped

2 (16-oz) cans chickpeas, drained and rinsed

1 (10-oz) package frozen spinach, thawed

2 tsp salt

2 vegetable or beef bouillon cubes (optional)

3 cups hot cooked white rice

 

  1. In a small bowl mix curry powder, cumin, red pepper and 4 Tbsp water to form a paste.
  2. In a medium size pot, heat oil over medium. When hot, add curry paste and onion and cook 3 minutes, stirring occasionally. If paste gets dry, add about 1 Tbsp water to prevent it from burning.
  3. Add chickpeas, spinach, salt, remaining 6 cups of water and bouillon cubes, if using. Cook until the chickpeas are tender. Add more water as needed. Serve over rice. Serves 4
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