Easy Chick Pea and Spinach Indian Curry

By mm_food4me

Ingredients

• 1 1lb can of chickpeas, also called garbanzo beans, drained.
• 2 tablespoons of olive oil
• 1 large onion
• 3 cloves of garlic
• 1 oz fresh ginger, chopped
• 1 medium tomatoes, chopped
• 4 oz tomato puree
• 2 teaspoons of turmeric
• 1 tablespoon garam masala
• 1 tablespoon coriander powder
• 10 dried cloves
• 15 peppercorns
• Salt to taste
• 1 1/2 cup of water, if the sauce is too thick add more water
• 6 oz chopped frozen spinach, thawed and drained
• Fresh coriander leaves for garnish, optional
• 2 cups of brown rice.

Details

Servings 4
Adapted from eatgood4life.com

Preparation

Step 1

Directions:

Cook rice on a rice cooker or stove top, set aside.

In a large sauce pan, at medium heat, add the olive oil  followed by the onions, garlic and ginger. Cook for about 5 minutes or until onions are translucent. Add the spices over low heat and stir. Add the chopped tomatoes and cook for 2-3 minutes.

Increase the temperature to medium-high heat and add the chickpeas, tomato puree and water. Mix through and let it cook for about 5-10 minutes until the flavors are combined. Add the frozen spinach, salt to taste and cook further for 3-5 minutes.

Serve over the brown rice and sprinkle with the chopped coriander if desired.