I remember the very first time I had a chickpea (also known as the garbanzo bean.) I was in college, out with some friends at a cafe, and I ordered a salad. I took a bite and immediately spit it out. I had no idea what monstrosity had just invaded my mouth.
Enter the chickpea.
I then proceeded to avoid them at all costs for the next 15 years.
After my palate had been exposed to many more interesting flavors and textures, I started to enjoy Indian food. I was pretty surprised how abundant chickpeas are in their cuisine. But I love them now. Yes, I’m truly having a love affair with the chickpea. I even found a way to work them into cookies.
This vegetarian recipe is adapted from my friend Julie. Very aromatic, filling, rich in fiber, and is absolutely kick-ass delicious. I’ve made it several times and keep forgetting that I must make a double batch. We always eat way too much for dinner and then there’s never enough for lunch the next day.
Don’t be turned off by the long list of ingredients! Once you have them in place, this dish is super easy and flies by.
Easy Chickpea Curry
Prep time: 15 minutes
Total time: 35 minutes
• 4 tablespoons olive oil
• 1 large onion, chopped
• 1 1/2 tablespoons prepared ground ginger
• 1 tablespoon prepared minced garlic
• 2 teaspoons sugar
• 2 teaspoons curry powder (such as Madras)
• 2 tablespoons tomato paste
• 1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 tablespoon lemon juice
• 2 tablespoons butter (optional)
• 1 teaspoon salt
• black pepper to taste
• 4 cups fresh spinach
• 1/2 cup water
Prepare rice according to package directions.
In a large skillet, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Saute and stir frequently for about 3 minutes.
Add chickpeas, diced tomatoes with their liquid, lemon juice, and butter; season with salt and pepper. Simmer, stirring occasionally, for 10-12 minutes, until chickpeas are soft, but not mushy.
Stir in the spinach and water (it will look like a lot, but it will break down fast); season with salt and pepper. Cook for 1-2 more minutes, or until spinach wilts.
Serve over hot rice.