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Curried chickpeas and spinach

I found this recipe in a column by Jean Carper and changed it only a little. 
We both love it and I have made it about 5-6 times since I found it.

Stop-the-Clock Curry

cooking spray
1 Tb curry powder
1 cup chopped yellow onions
2-3 garlic cloves, minced
one 10 oz package frozen chopped spinach, thawed and drained
one 8 oz can tomato sauce
one  15oz can chickpeas, drained (I use two cans)
1 cup fatfree vegetable broth
salt and pepper to taste
hot sauce or red pepper flakes to taste (optional)
1/2 tsp garam masala

Lightly spray  a large skillet or saucepan with cooking spray and add curry 
powder, onions, and garlic; saute for about 5 minutes. Add spinach, tomato 
sauce and 1 cup of the chickpeas. In a blender, puree remaining chickpeas 
with broth. Add to the vegetables. Simmer until heated through, about 10-15 
minutes. Stir in the seasonings including the garam masala. Serve over cooked 
brown rice or couscous. Makes 4 cups and serves 3-4. 

Note: If you like your curry spicer, try adding extra cumin, turmeric, 
coriander and mustard. 

Jan Bennicoff from rainy Missouri