Chickpeas and Spinach Masala

I am learning so much from having this blog. I feel very grateful for the exposure to other cultures that this platform provides.

One of my friends, Tamar, requested a recipe with spinach. This recipe is a blend of 2 recipes, one from Gloria at plateitupblog.wordpress.com. Gloria’s recipe is for potatoes and spinach. Here is the link to her blog:

https://plateitupblog.wordpress.com/2015/10/20/aloo-palak-potato-spinach-medley/

My second source of inspiration is from Parul Singhal, from her recipe Aloo Mutar Masala, posted earlier.

Here is a link to the original post on her blog:

https://gharkepakwan.wordpress.com/2015/12/28/aloo-matar-masala/

Essentially, I used the same method and seasoning from Aloo Mutar, substituting spinach and chickpeas for peas and potatoes. I am hoping that this will be still relatively authentic.

I made some adaptions, to accommodate more readily available local ingredients.

Chickpeas and Spinach Masala

Ingredients

1 lbs. chickpeas

1 onion, chopped

1 can diced tomatoes

1 teaspoon fresh grated ginger

1 teaspoon cumin, turmeric,

1 tablespoon coriander, salt

1/2 teaspoon garam masala

red pepper flakes to taste

16 oz. bag of frozen spinach

2 cloves fresh garlic, crushed

chopped fresh cilantro

Water to cover, or water to beans in 3:1 ratio if using pressure cooker.

Instructions

Today, I had chickpeas already prepared. These instructions would also work if using canned chickpeas.

Step 1: Sauté onion, fresh ginger, cumin, turmeric, coriander, red pepper flakes, salt, until fragrant. Add chickpeas, tomatoes and water. Simmer to blend flavors.

Step 2: Add spinach, garlic, and garam masala and adjust seasoning and heat through.

Step 3: Before serving, add chopped cilantro.

Stove top: Sauté onion, fresh ginger, cumin, turmeric, coriander, red pepper flakes, salt, until fragrant. Add chickpeas, tomatoes and water. Bring to boil and let simmer until done. Add spinach, garlic and garam masala and adjust seasoning.

 

Pressure Cooker: Sauté onion, fresh ginger, cumin, turmeric, coriander, red pepper flakes, salt, until fragrant. Add chickpeas, tomatoes and water and cook for 40 minutes to pressure and then release the pressure quickly by running cold water over the lid when done. 

Add spinach, garlic and garam masala and adjust seasoning.

Crockpot:  Sauté onion, fresh ginger, cumin, turmeric, coriander, red pepper flakes, salt, until fragrant. Add chickpeas, tomatoes and water and place in crockpot. Cook on low until beans are cooked.  Cook with enough water to cover the beans. 

Add frozen spinach, crushed fresh garlic and garam masala and adjust seasoning.

Before serving, add chopped cilantro.

Here are the pictures:

   
 
  
   
  

My husband said, “Wow! This is awesome! Throw that on a bed of rice, and we have delicious!” So, I consider that to be a vote of confidence.

I suspect that fresh spinach would bump this up to an even higher level of culinary excellence, but, I am time challenged, and I have my limits.

Even more incredible, I never could have done this prior to blogging. This has opened me up to a whole new world! Amazing!

Thank you Gloria and Parul! I hope that I did your recipes justice!

 

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37 thoughts on “Chickpeas and Spinach Masala

  1. Stephanie Leduc January 27, 2016 at 1:35 PM Reply

    Yummy!! Can’t imagine how good this must taste on rice, I am such a fan of indian or indian inspired foods, they use the best spices!

    Liked by 3 people

  2. sportsattitudes January 27, 2016 at 1:44 PM Reply

    This looks delicious. I love chickpeas and am always on the lookout for new ways to enjoy them!

    Liked by 3 people

  3. Parul Singhal January 27, 2016 at 3:29 PM Reply

    Wow! Sounds yummy.Carol you are so innovative…..

    Liked by 2 people

  4. eat2healthblog January 27, 2016 at 4:36 PM Reply

    Yum! It looks so delish and we bet your kitchen spelt amazing with all of those spices too! Thanks for sharing Carol. 🙂

    Liked by 3 people

  5. anotherfoodieblogger January 27, 2016 at 6:06 PM Reply

    I’m seeing so many great Indian recipes of late. This looks delicious!

    Liked by 2 people

  6. Love Served Daily January 27, 2016 at 6:09 PM Reply

    That looks delicious.

    Liked by 2 people

  7. CHCooks January 28, 2016 at 12:10 AM Reply

    I love your Indian-ised touch with this recipe 🙂

    Liked by 2 people

    • Cooking For The Time Challenged January 28, 2016 at 3:33 AM Reply

      Thank you! I often worry about, “what if it is not authentic?” But, I tell myself that as long as it gets eaten and other people enjoy it, then it doesn’t matter.🐣

      Like

  8. Gloria January 28, 2016 at 4:10 AM Reply

    Thank you for the mention. Looks very delicious and healthy!

    Liked by 3 people

  9. Lynz Real Cooking January 28, 2016 at 7:31 AM Reply

    yumm what a great new recipe to try! Thanks dear Carol!

    Liked by 1 person

  10. BunKaryudo January 28, 2016 at 9:33 AM Reply

    I’ll bet it’s super healthy too!

    Liked by 2 people

  11. lynne hoareau January 29, 2016 at 9:41 AM Reply

    I love the Indian flavours. This really sounds so nice and healthy, I love this 🙂 . I can’t do enough vegetarian meals these days, so I will be making this. Thanks for sharing 🙂

    Liked by 2 people

  12. Chitra Jagadish February 2, 2016 at 5:40 PM Reply

    This one looks so innovative. .. 🙂 🙂

    Liked by 1 person

  13. Osyth February 4, 2016 at 10:20 AM Reply

    Those cheekie chickpeas …. they call to me every time! I will certainly give this a whirl.

    Liked by 2 people

  14. phdinmeblog.wordpress.com February 7, 2016 at 12:26 PM Reply

    Yum! Light and Love, Shona

    Liked by 1 person

  15. honestme363 February 9, 2016 at 7:30 AM Reply

    This looks soo good!

    Like

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