Garlic Chickpeas and Spinach Curry – A Middle Eastern Delight
This vibrant and flavorful garlic chickpeas and spinach curry is a perfect blend of savory spices and wholesome ingredients, making it a satisfying dish for any time of the day. This vegan recipe is packed with protein, making it an excellent choice for those following a plant-based diet. You can even add a fried egg on top for extra protein and a delicious breakfast option. Let’s dive into this Middle Eastern-inspired curry that will surely become a favorite in your kitchen.
Cuisine: Middle Eastern
Course: Dinner
Diet: High Protein Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Chickpeas (Kabuli Chana) | 1 cup |
| Spinach | 1 cup |
| Onion | 1, thinly sliced |
| Tomatoes | 2, thinly sliced |
| Garlic | 12 cloves |
| Olive Oil | 1 tablespoon |
| Cumin Powder | 1 teaspoon |
| Paprika Powder | 1 teaspoon |
| Turmeric Powder | ½ teaspoon |
| Garam Masala Powder | 1 pinch |
| Salt | To taste |
Nutritional Information (per serving):
| Nutrient | Value |
|---|---|
| Calories | 200-250 kcal |
| Protein | 12-15 grams |
| Carbohydrates | 30-35 grams |
| Fat | 8-10 grams |
| Fiber | 8-10 grams |
| Sodium | 250-300 mg |
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Instructions:
-
Pre-Soaking the Chickpeas:
Begin by washing the chickpeas thoroughly and soaking them in water for 8 hours. After soaking, drain the water and set the chickpeas aside. -
-
Cooking the Chickpeas:
Place the soaked chickpeas in a pressure cooker. Add 4 cups of water, turmeric powder, and salt. Cook for 1 whistle, then lower the heat and let the chickpeas cook for an additional 15 minutes. Turn off the heat and allow the pressure to release naturally. -
Preparing the Spinach and Vegetables:
While the chickpeas are cooking, wash the spinach leaves and chop them into 2-3 pieces. Slice the onion and tomatoes thinly, and finely chop the garlic. -
Sautéing the Vegetables:
Heat olive oil in a pan or skillet. Add the sliced onion and sauté until it softens and turns golden brown. Next, add the sliced tomatoes and cook until they become soft. Stir in the chopped spinach and cook until it wilts and reduces in volume. -
Adding the Chickpeas and Spices:
Once the spinach and tomatoes are cooked, add the pre-cooked chickpeas along with the water from the pressure cooker. Stir well to combine. Let the curry simmer for 2 minutes to allow the flavors to meld together. -
Final Seasoning:
Add the cumin powder, paprika powder, and garam masala powder. Stir to ensure the spices are well incorporated. Cover the pan and let the curry cook for another 10 minutes to allow the spices to fully infuse into the dish. -
Serving:
Once the curry has cooked and the flavors have developed, your garlic chickpeas and spinach curry is ready to serve. It pairs wonderfully with warm boondi raita and puris for a traditional and satisfying meal.
Serving Suggestions:
- Serve this curry hot with boondi raita for a cooling contrast or puris for a classic Indian touch.
- It can also be enjoyed with steamed rice or naan bread for a hearty dinner.
Tips:
- If you prefer a richer, creamier texture, feel free to add a tablespoon of coconut milk at the end of cooking.
- You can adjust the level of spiciness by adding more or less paprika, depending on your taste preference.
- If you don’t have time to soak the chickpeas overnight, you can use canned chickpeas for a quicker preparation.
Enjoy this hearty, high-protein, and vegan curry that brings the flavors of the Middle East right to your table!
