Chickpea and Spinach Curry
adapted from Epicurious
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
- 1 teaspoon curry powder
- 1/2 teaspoon cayenne powder
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped
In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
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, curry, cayenne, 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 comments:
I get frustrated with meals that have a bunch of spices/flavors that you should be able to taste and then they taste kind of bland. Thanks for the tip about adding more the spices - I think I still want to give this a try.
This is the kind of recipe that warms you from the bones. Thanks!!
I picked up a slow cooker for cheap at a garage sale, but I haven't used it yet. This looks like a good inaugural dish.
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