Garlic Chickpeas & Spinach Curry inspired by Middle Eastern Flavors which is so easy to make and a great vegan option!
Garlic Chickpeas & Spinach Curry inspired by the lightness of Middle Eastern flavors is a favorite at home. This curry is perfect to eat with roti, rice, breads or just as it is from the bowl. I like to add a fried egg on top of it and have it for breakfast. It is a protein, iron and vitamin C-rich dish, and perfect for vegans as well.
I really love chickpeas. Whether it is in the form of chole bathure or hummus or salad, they sure pack a punch! Healthy to eat and so easy to make. Of course, they do require some soaking and pressure cooking, but one tip I will share with you is that I always have some chickpeas in my fridge, which is ready to eat. Once a week, I soak some chickpeas and pressure cook them, so that I can just take it out of the fridge and use it for any dish! Isn’t that a great option!
Some days can get hectic for me. So I do tend to fall back on chickpeas to create a simple salad or convert them into a simple curry. I think chickpeas are one of those cooking ingredients which provide health and taste too!
And this simple curry with spinach and garlic is so easy to make. Whether you are using baby spinach leaves or regular spinach, it really does not matter. Ensure that the leaves are washed well and are tender. That adds to the taste of the curry. And if you are like me, who has converted from a garlic hater to a garlic lover, trust me, you will love the simple flavors of this curry! Try this one today 🙂
Garlic Chickpeas & Spinach Curry
- 1 cup chickpeas (use 2 cups if using canned chickpeas)
- 1 cup spinach baby
- 1 onion sliced
- 2 tomatoes sliced
- 10 - 12 pods garlic
- 1 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp paprika powder
- 1/2 tsp turmeric powder
- pinch garam masala
- to taste salt
- Wash the chickpeas twice and soak for 8 hours or overnight. Next morning, drain the soaking water and boil with 4 cups of water, turmeric and salt in a cooker. Let it come to full pressure and whistle; after the first whistle reduce the flame and cook on low flame for 15 minutes. Let the pressure escape naturally.
- Wash the baby spinach leaves throughly in running water and remove the stalk. If you using normal spinach instead of baby, tear each leaf by hand, roughly in two or three parts.
- Heat oil in a heavy bottom pan or kadhai, add the chopped garlic and saute for 2 minutes. Add the sliced onions and fry till translucent.
- Add tomatoes and fry till cooked but not fully mushy. Add the dry spices apart from garam masala and spinach, fry for 2-3 minutes.
- Now add the boiled chickpeas and bring to boil, simmer for 2 mins. Add spinach and garam masala and switch off the heat. Cover and let it sit for 10 mins.
- Serve warm with bread, roti or rice.