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Monday, September 6, 2010

Curried Chickpeas & Spinach


Even though I now write a food blog, I admittedly don't follow all that many. But one blog that I check on a daily basis is The Delicious Truth. It is written by Chef Rob Endelman who, in addition to running a company that provides in-home culinary instruction, is also committed to raising awareness about the dangers associated with our modern industrial food supply. He shares articles and commentary on how to look for, and avoid, potential toxins as well as various cooking tips and techniques. The other week he posted an idea for a quick and nutritious version of curried chickpeas and spinach which inspired me to make a similar dish.

It was a great idea for a quick weeknight meal. It came together in about 20 minutes
and was super tasty. Chef Rob used kale in this dish (which is probably what he had on hand), I used spinach (which is what I had on hand), or chard would be terrific as well. I played around with the spices based on my preferences and what I had in my spice cabinet, and encourage you to do the same.

I prefer to soak and cook dried beans rather than using canned, but when you're in a situation where you haven't planned out your meal 24 hours ahead of time, the canned variety work just fine. Just be sure to purchase organic beans that are packaged in BPA (Bisphenol A) free cans. BPA, which is used in the linings of many cans, is a toxin that, according to multiple scientific studies, can have numerous adverse health effects on humans. Eden Organic (pictured above) sells a good variety of canned beans and they never use BPA in the linings.

I served this over steamed amaranth grain, which is an extremely nutritious ancient grain (see July 24, 2010 post), or brown rice (as Chef Rob used) would be terrific as well.

Curried Chickpeas & Spinach


2 (generous) servings

1 TBSP canola or olive oil

1 onion, diced
3 garlic cloves, minced
1 15 oz. can chickpeas, drained & rinsed
2 TBSP curry powder
1 tsp coriander
1 tsp cumin
1/4 tsp turmeric
1/4 tsp chili powder (if you like zippy)
1 tsp salt
1 big bunch spinach leaves, roughly chopped

juice from 1/2 lemon
1 cup Greek yogurt

Heat oil in a large skillet over medium-low heat and saute onion and garlic for about 5 minutes until tender. Add in chickpeas, curry powder, coriander, cumin, turmeric, chili powder and salt and stir until combined. Add in the spinach and stir until wilted. Turn off the heat and stir in the lemon juice and yogurt. Season to taste with more salt, pepper and lemon juice if needed/desired.

Because the flavors in this dish continue to meld together as they sit, this dish would make great leftovers. To reheat, simmer, covered, over medium-low heat for about 10 minutes.

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