Recipe: Chickpea and Spinach Curry

Chickpea and spinach curry – perfect for meatless Monday today. Grab some fresh and local spinach and tomatoes from the market and you’ll be all set on your way to this flavourful and well seasoned curry. Try it tonight!

Ingredients

1 red onion
3 garlic cloves
tablespoon of olive oil
teaspoon of cumin
1/4 teaspoon of chili powder
2 tablespoons of curry paste
5 roma tomatoes
2 cups of cooked chickpeas
1/2 cup of vegetable broth
2 bunches of spinach
1 squeeze of lemon
2-3 tablespoons of cilantro

Gather all of your ingredients. We’ve eaten this over brown rice, over rice noodles and even on its own. If you’re looking for something a bit more hearty, throw on your rice cooker and toss in some brown rice and let it cook while you make the curry.

Fresh and local ingredients work best because they taste the best!

Thinly slice the onions and cook them in the olive oil along with the garlic. Stir them for about 30 seconds. Add in the cumin, the chili powder, and the curry paste. Stir and let the onions cook for about 3-4 minutes.

Dice the tomatoes and add them and the chickpeas to the big pan. Stir. Add in the vegetable broth. Cook for 15-20 minutes.

Time for the spinach. At this point, be sure your rice or noodles are ready, since you’re only about 3 minutes away from eating. Oh, and how good it must smell. So tasty!

Add in the spinach a bit at a time and let it wilt. The first time I made this I didn’t cut the spinach and it was far, far too long to eat. My suggestion is to cut it in thirds then it’ll be easier to eat and thus more enjoyable.