Chickpeas and Versatile Greens
Updated: Nov 29, 2020
This curry is simple and makes for the perfect dinner and leftover lunch. Fresh spinach cooks up quickly, but if you want to swap in any frozen greens, no problem -- just substitute in 1-2 cups of frozen greens instead and add them in when you add the chickpeas and cook away! No leafy greens? That's okay too -- you can get away with peas or even skipping the greens altogether. See, easy!
1 tablespoon of oil
1 large onion
2 tablespoons of minced garlic (bottled is fine!)
1 1/2 teaspoons of ginger paste or powder
1 tablespoon of curry powder
2 teaspoons of cumin powder
1/4 teaspoon of red pepper powder
1 teaspoon of salt
3 tablespoons of tomato paste
1 14.5-ounce can of diced tomatoes
1 15.5-ounce can of chickpeas/garbanzo beans (drained)
2-3 cups of greens of your choice (fresh spinach,chard, kale)
1 tablespoon of heavy cream (optional)
Heat the oil in a medium pot over medium heat. Meanwhile, chop the onion and then add it to the hot oil along with the garlic. Toss and cook for about 5 minutes.
When the onion has just started to brown, add in the ginger, curry powder, cumin powder, red pepper powder, salt, tomato paste and the canned tomatoes. Stir and slightly mash the tomatoes with a fork or potato masher. Then add the chickpeas and thoroughly stir and cover. Simmer together on medium-low heat for about 7 minutes, stirring occasionally.
Roughly tear or chop the greens and mix them into the curry. Cook together for another 3 minutes or so. When the curry is thick and saucy, remove from heat. Stir in the cream if desired (this rounds out and mellows the flavor a bit).
Serves 2-4. Goes well over rice or couscous.