Spicy Chickpea And Spinach Curry Food

CHICKPEA SPINACH CURRY (CHANA PALAK MASALA)

Steps:

• Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
• Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
• Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
• Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
• Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
• Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.

SPICY CHICKPEAS AND SPINACH

Steps:

• Toss 2 cans chickpeas (drained, rinsed and dried), 2 tablespoons olive oil, 1 1/2 teaspoons paprika, 1/2 teaspoon chipotle chile powder and 1 teaspoon salt. Roast in a 400 degrees F oven until golden, 20 to 25 minutes. Toss with 4 cups baby spinach, 1 1/2 tablespoons olive oil and salt to taste. Serve with lemon wedges.

SPINACH & CHICKPEA CURRY

Steps:

• Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
• Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.

SPICY CHICKPEA AND SPINACH CURRY

Steps:

• In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
• Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

SPINACH AND CHICKPEA CURRY

Steps:

• Heat the oil and gently fry the onions for 10 minutes.
• Add the spices, stir well and cook for a further 2 minutes.
• Add tomatoes and chickpeas and simmer for 25 minutes.
• Increase the heat and stir in the spinach and lemon juice.
• When the spinach has wilted - serve.

SPICY CHICKPEA CURRY

Steps:

• Heat the oil in a large saucepan over a low heat, then add the onion and garlic and cook, stirring, for five minutes. Add the ginger, chillies, cumin, coriander and garam masala. Cook for a further two minutes.
• Add the tomatoes, tamarind and spinach. Increase the heat to medium, and cook until the spinach has thawed and any liquid has been absorbed - about five minutes.
• Stir in the chickpeas, salt and paprika and cook for three minutes, then serve.

SPICY SPINACH AND CHICKPEA CURRY SOUP WITH COUSCOUS

Steps:

• Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.
• Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.
• Reduce heat to low and simmer for one hour or until chickpeas are softened.
• In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.
• Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.

SPINACH AND CHICKPEA CURRY

Steps:

• In a large heavy-based saucepan, heat the oil over medium heat and then add the garlic and onion.
• Cook, stirring frequently, for about 5 minutes or until the onion begins to soften.
• Add the curry paste and mustard seeds, stir to mix, and cook a further minute.
• Add the potatoes with 2 cups water, bring to the boil, then reduce heat and simmer gently, uncovered, for around 20 minutes or until the potatoes are almost tender and most of the water has evaporated - it is a good idea to stir occasionally.
• While the potatoes are cooking, press as much liquid as possible out of the spinach through a sieve, then chop roughly.
• Add the chickpeas and spinach to the potato mixture.
• Cook for a further five minutes, until the potatoes are tender, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
• It may be necessary to add a splash more water, but take care the mixture does not become too wet.
• Stir in the paneer cheese and lime juice, and heat through gently.
• Season with salt and pepper to taste, and serve garnished with chopped cilantro.

CHICKPEA SPINACH CURRY OVER BROWN RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. While the oil is heating, pour the tomatoes and juice into a bowl. Squeeze the juice out of the tomatoes and tear into small pieces with your hands. Save 1/2 cup of the juice for later.
• When the oil is hot, add the mustard seeds and let them heat until they start to pop, shaking the pan to keep them coated in the oil. You'll want to put a lid on the pan to keep them from jumping out.
• After they've been popping for about a minute, add the onion and sauté for about 8 minutes, stirring frequently. The onion will start to brown as it begins to caramelize. Add the garlic and sauté for another minute. Add the spices, salt, and 1/2 cup of the tomato juices and stir until well combined.
• Turn the heat down to medium and add the chopped spinach, one handful at a time, stirring until the leaves wilt and the spinach is mixed in well with the spices. Continue adding handfuls and mixing, until all 10 cups of spinach are used. Add the chickpeas and tomatoes, cover, and simmer on medium heat for about 3 minutes. Stir and turn the heat down a bit to medium-low. Simmer for about 7 more minutes, stirring occasionally. Adjust the spices if needed and serve warm over brown rice.