Spicy Chickpea and Spinach Curry |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally if they seem too dry, add additional water in 1/4 cup increments. Ingredients:
2 cups dried chickpeas, picked over |
8 cups baby spinach leaves |
2 (15-ounce) cans diced tomatoes |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
1 teaspoon garam masala |
1/2 teaspoon ground turmeric |
2 teaspoons kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons fresh cilantro, chopped |
Directions:
1. In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
2. 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.
3. Cook's note: This recipe was originally prepared in an oval, 6-quart slow cooker.
|
|