Curried Chickpeas with Spinach

Curried Chickpeas with Spinach

$5.40 recipe / $1.35 serving

Save Print
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Total Cost: $5.40
Cost Per Serving: $1.35
Serves: 4 (1 cup each)

Ingredients
• 2 Tbsp olive oil $0.32
• 1 small onion $0.47
• 2 cloves garlic $0.16
• 1 inch fresh ginger $0.16
• 1½ Tbsp curry powder $0.45
• 8 oz spinach (fresh or frozen) $1.36
• 1 (15 oz.) can tomato sauce $0.59
• 1 (29 oz.) can chickpeas $1.89

Instructions

1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).

2. Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about ¼ cup of water and to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).

3. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.

QUICK NAAN WITHOUT YEAST

PREP TIMEL15 mins
COOK TIME: 10 mins
TOTAL TIME: 25 mins

INGREDIENTS

• 1¾ cups all-purpose flour
• 2 tsp sugar
• 1 tsp salt
• ¾ tsp baking powder
• 2 tsp oil (I used olive, you could use anything relatively mild)
• ½ cup* milk
• butter + herbs for seasoning

Serves: 10

INSTRUCTIONS
1. Combine all dry ingredients, and whisk together.
2. Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
3. Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
4. Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than ⅛”). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.

Advertisements