All good stories involve some tragedy, just like this dish. As I was working Sunday evening, I began to feel a bit nauseous. I figured once I had something to eat, it would go away. So I got home and started to prepare this dish, all the while feeling worse and worse. After it was done, I felt so bad that I couldn't bear to eat it, so I forced some leftover soup down and went to bed.
The next day, feeling much better, I ate this for lunch and was blown away. Not only did it look just like something I would order at an Indian restaurant, the spice level was much hotter than Indian food I've had in Tennessee, a good thing of course. Really, it isn't hot enough until your nose is running and you've broken out in a sweat. The heat level is customizable, so don't let that stop you from trying this recipe.
The original recipe creator used this as a side dish, but I think it's the perfect vegetarian meal. You might want to double it if you're feeding it to two hungry people as a main course however.
Indian-Inspired Chickpeas and Spinach in a Tomato Cream Sauce
source: Savory Safari
One can chickpeas, drained and rinsed (I used two cups of prepared dried chickpeas)
4-5 large handfuls baby spinach (about 4 oz.)
1 ½ cups low-sodium plain tomato sauce
1/3 cup whipping cream, at room temperature
2 cloves minced garlic
1 tsp. grated fresh ginger
½ Tbsp. olive oil
1/2 tsp. Asian chili garlic sauce
1/2 tsp. ground cayenne
1/2 tsp. curry powder
½ tsp. ground cumin
¼ tsp. ground coriander (I forgot to include this.)
½ tsp. garam masala
½ cup water
1. Heat olive oil in a large saucepan over medium heat. Add garlic and ginger and cook 2-3 minutes. Add chickpeas and toast, stirring frequently, for another 2 minutes or so.
2. Add tomato sauce and bring to a simmer. Stir in all remaining spices and check seasoning, adding more of your favorite spices if desired.
3. Whisk in cream and return to a gentle simmer, stirring frequently.
4. Begin adding spinach in batches, adding small amounts of water as necessary to wilt the spinach and keep sauce at desired thickness.
5. Once all spinach is added and wilted, turn the heat down very low and cover. Simmer 5 minutes covered, and hold warm until ready to serve.
Serve with brown rice and/or garlic naan, and enjoy an Indian feast!
I am also submitting this to Joelen's Indian-Jewish Adventure.
Check it out!