Curried Chickpeas with Tomatoes and Spinach
This is a super easy, convenient and flavourful Indian-spiced curried chickpeas with tomatoes and spinach. It is hearty, filling and makes a great one-dish meatless meal when served with bread or rice. The main ingredients are all foodstuff that is kept in the pantry cupboard (canned chickpeas + tomatoes as well as powdered spices) and freezer (frozen spinach). So this makes a good meal to whip up especially on days when the kitchen is low on fresh foods.
I like to cook dishes like this, since I get to adjust the amount and consistency of the sauce to my liking. My version is slightly soupy. You can serve it dry (in which case you don’t need to top up with water after simmering), saucy soupy (like mine) or with a thicker consistency.
Saute onions and garlic until the onions are soft. Note: In this recipe, I bruised the garlic as I’m treating this more like a stew and also (mainly this reason) because I’m lazy :p You can chop, mince or slice the garlic as you like.
Add drained chickpeas and scatter spices over them. Stir fry briefly until aromatic and well-coated.
Add canned chopped tomatoes, bay leaf, ginger and water. Simmer for 15 minutes.
After simmering, the sauce is greatly reduced. You can serve it as it is if you like this drier version with a thickened baked beans gravy consistency.
I like mine slightly more soupy, so I added hot water and then thicken the sauce slightly with cornstarch slurry. Regardless of the consistency, add spinach during the last 2 minutes of simmering. Season to taste with salt or mushroom seasoning powder.
Serve with bread or rice. Enjoy!~