Spicy Chickpea And Spinach Curry Recipes

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.

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.

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 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.

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.

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.