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
Ingredients:
- 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
Method:
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
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