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Curried Chickpeas and Spinach

Curried Chickpeas and Spinach

These curried chickpeas and spinach are a wholesome and delicious meal to serve to the family. Although inspired by traditional Indian-style flavours, the addition of a few unique ingredients-buttery coconut oil and fresh lemon juice, gives this dish a distinct identity all its own. It smells so good, you’ll be eating it by the spoonful before it even hits your bowl!

Curried Chickpeas and Spinach

I love chickpeas — who doesn’t — and the fragrant, earthy flavours of curry combined with creamy, nutty chickpeas is a match made in heaven. This dish is simple to make however, it requires some essential ingredients to prepare-dried chickpeas and an array of spices.

Before you opt for the easy route and use canned chickpeas instead of dried, remember this; canned chickpeas are usually packed with sodium and simply pale in comparison to the earthy flavour and ‘al-dente’ texture of cooked dried chickpeas. Yes, using dried chickpeas requires extra prep time however, that extra time and effort is well worth it!

Curried Chickpeas and Spinach

As for the spice component, once you have a well-stocked spice cabinet you can make this dish (and many other Indian-inspired recipes for that matter) on-the-fly during busy weeknights.

Make a large batch and store leftovers in portions in the freezer for grab n’ go lunches during the week-and you can rest assured that the chickpeas will maintain their bite and texture once defrosted.

Curried Chickpeas and Spinach

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Curried Chickpeas and Spinach

2015-11-25
: Serves 4
: 5 (plus overnight soaking) min
: 15-20 min

These curried chickpeas and spinach are a wholesome and delicious meal to serve to the family. Although inspired by traditional Indian-style flavours, the addition of a few unique ingredients-buttery coconut oil and fresh lemon juice, gives this dish a distinct identity all its own. It smells so good, you’ll be eating it by the spoonful before …

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Curried Chickpeas and Spinach
5
5
1
65
Ingredients
    1 large red onion, quartered and thinly sliced
  • 4 cups cooked chickpeas
  • 1/8 tsp. turmeric
  • 1/2 tsp. mild curry powder
  • 1/2 tsp. dried cumin
  • 1 tbs. butter
  • 1 tbs. extra virgin olive oil
  • 2 cups organic spinach
  • 1-2 tbs. fresh lemon juice
  • sea salt and black pepper to taste
  • 1 tbs. baking soda
Directions

Fill a large bowl with 8-10 cups of water then add the chickpeas and 1 tablespoon of baking soda. Mix to combine, cover with a kitchen towel and soak overnight. Once soaked, transfer the chickpeas (in the water) to a large pot and bring to a boil. As soon as the water boils the baking soda will create a layer of foam over the chickpeas. Remove as much of the foam as you can with a slotted spoon then continue to cook the chickpeas for 10-12 minutes or until al dente. Remove from the heat and drain in a colander.

Curried Chickpeas and Spinach

In the meantime, heat oil and butter in a large frying pan on medium heat for 1-2 minutes. Add the finely chopped onion and spices to the frying pan and saute for 5-7 minutes or until translucent. Add the chickpeas and spinach and toss until combined. Cook for another 2-3 minutes or until the spinach is wilted. Add salt and pepper to taste and garnish with a splash of fresh lemon juice.

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