I'm back from a two-week retreat of sorts and feeling tired but rather refreshed. I managed to get in some kitchen time during my retreat, and after my last extremely cheesy offering I am sharing a cleansing chickpea curry with spinach.
I adore all things legume, but if I could only eat one legume I would have to go with chickpeas. These plump peas are a perfect vehicle for Indian spices, although they shine in any number of dishes, whole or ground up. Whenever I cook up a pot of chickpeas for a dish, I always soak more than I need because I know I will be nibbling on handfuls of the peas before they even make it into the dish.
Chickpeas feature here, simmered in a spicy tomato-based coconut sauce and adorned with handfuls of nourishing and earthy spinach. There is minimal preparation time, and once your beans are cooked it is just a matter of throwing it all together on the stove top. Although it is a refreshing and vibrant dish anytime, it is certainly suited to a busy weeknight meal precisely because it is so easy to put together. You may want to serve it with rice or your favorite Indian flat bread. I choose to cook up a pot of quinoa that I tossed with fresh lemon juice once it was cooked. Tangy, earthy and spicy, this simple curry is now a new favorite and one that I will especially keep in mind when I am pressed for time or don't feel like fussing too long in the kitchen but still want something to tantalize and satisfy the taste buds.
|Spicy Chickpeas in a Tomato Coconut Sauce|
|Recipe by Lisa Turner|
Published on April 2, 2014
Simple, vibrant and delicious chickpea and spinach curry simmered in a flavorful spiced tomato and coconut milk sauce
Other chickpeas dishes from Lisa's Kitchen you are sure to enjoy:
Chana Chaat (Tangy and Tart Chickpea Salad)
Spicy Chickpeas in a Spicy Tomato Glaze
On the top of the reading stack: Rosehips on the Kitchen Table
Audio Accompaniment: Minilogue