This recipe combined many healthy and delicious ingredients resulting in a spicy, flavourful, nutritious dish that I will definitely make again and again.
1 can chickpeas (garbanzo beans)
3 cups spinach, finely chopped
2 medium tomatoes, cubed
1/2" piece of ginger root. cubed
1 green chili (deseeded if you want a milder dish)
3 tablespoons canola oil
1 tsp cumin seed
1 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp salt (or to taste)
1/2 tsp garam masala (available in the spice aisle in most supermarkets)
-Drain and rinse the chickpeas, set aside.
-In a blender or magic bullet or similar, blend the tomatoes, green chili, and ginger to make a puree. Set aside.
-Heat the oil, over medium, in a large saucepan (with lid).
-Drop one cumin seed into the oil, the oil is hot enough if the seed sizzles. Once pan is hot enough, add all the cumin seeds. Fry for a few seconds.
-Add the tomato puree, coriander, turmeric, chili powder. Cook until the oil starts to separate and the mixture reduces by about half (about 4 minutes).
-Add spinach, salt, and 1/2 cup water. Cover, cook over medium heat for 5 minutes.
-Add chickpeas. Mash some chickpeas slightly - this will thicken the sauce.
-Reduce pan to low and cook an additional 8 minutes. You may wish to add about another half cup water if it starts to get too dry.
-Add garam masala and cook for another 1 minute.
Serve with naan, roti, or other bread if desired.
This made about 4 smallish servings. (But, the calories are low enough to have seconds! ;-) )
Nutrition Info for 1/4 of the batch:
223 Calories | 12g fat | 22g Carbs (5g fibre, 2g sugar) | 7g Protein
**I found that having everything ready before I started preparing this made it go very smoothly. I had all the veggies chopped/pureed, the spices measured and the whole thing took just over 30 mins. Really quick and super awesome.