Last night, I cooked the rest of my beloved chickpeas so that they would be ready for our collective curry night today. By lunchtime today, I couldn’t resist the urge to whip them up into a tasty lunch (not a total lack of self-control). Enjoy!
Prep time: 10 minutes, plus 24 hours if you are using dried chickpeas
Cook time: 1 hour for dried chickpeas, 5 minutes for spinach
- 1 c chickpeas
- handful of spinach
- 1/4 onion, chopped
- 2 garlic cloves, finely chopped
- about 1 tbsp lemon juice (depending on how much acid
- 1 1/2 tbsp olive oil
- plain yogurt (the liquidy drinkable kind works best)
- 1 red chili (or half for the faint of pallet), finely chopped
- 2 garlic cloves, minced
- 2 tsp cumin
- 1 tsp curry powder
Soak chickpeas in water overnight. Boil for an hour, drain, and allow to cool. If you’re going with the canned chickpeas, cooking isn’t necessary.
Heat olive oil in a small sauce pan. Add garlic and spinach and saute for about 5 minutes. Mix together with the onions and chillies. In a separate container, stir the cumin and curry powder into the yogurt.
Yields 1 serving or 2 small servings