Chickpea Curry
Adjust spices to your taste, I never really measure so quantity is estimated - Curry and pepper can vary quite a bit. Enjoy!
Author: ifranz
Recipe type: Entree
Cuisine: Indian
Ingredients
- 2 cans chick pea - reserve liquid from 1 can
- 3 small white onion chopped
- 4 cloves garlic minced
- 1 can chopped tomato
- 1 bag of fresh spinach
- salt (to taste)
- 1 tbs. curry powder (i used ½ Pensky Madras style hot curry and ½ tbs Pensky sweet curry)
- ½ tbs Garam Masala
- 1 tbs. Cumin
- ⅛ tsp hot pepper - cyanne or aleppo pepper to taste.
- 2-3 tbs extra virgin olive oil (evo)
Instructions
- Saute garlic and onion in evo over medium heat in a large frying pan until slightly sofened about 4 minutes.
- Add dry seasonings mix throughly and allow to marry for about 30 seconds.
- Add drained chickpea and saute for 2 minutes.
- Add tomatoes and mix. top with spinach and cover until spinach wilts. 5 min?
- Continue to cook on medium heat adding water if the mixture drys out.
- Cook unlit chickpeas are soften to your liking.
- Serve over your favorite rice - enjoy!