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!
This looks soo good!
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Yum! Light and Love, Shona
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It came out great! Thank you!
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Those cheekie chickpeas …. they call to me every time! I will certainly give this a whirl.
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This one looks so innovative. .. 🙂 🙂
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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 🙂
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My pleasure!
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I’ll bet it’s super healthy too!
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Yes! But it doesn’t taste healthy, just delicious!
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Healthy and delicious is the best possible combination. 🙂
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yumm what a great new recipe to try! Thanks dear Carol!
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My pleasure! It came out great. Blogging has become a source of unexpected inspiration. Beyond my expectations!
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Isn’t that one of the coolest things about blogging? I just love that part!
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Yes!💕💕
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🙂
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Thank you for the mention. Looks very delicious and healthy!
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You were my inspiration and source of encouragement!💕💕
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Thank you dear… anytime..
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😍
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I love your Indian-ised touch with this recipe 🙂
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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.🐣
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That looks delicious.
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It is! Thank you!
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I’m seeing so many great Indian recipes of late. This looks delicious!
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Yes! I feel like through blogging, the world has become smaller. Now it is possible to access other people cooking authentic dishes from their own kitchens. Incredible when you think about it!
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Yes, it is!!!
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Yum! It looks so delish and we bet your kitchen spelt amazing with all of those spices too! Thanks for sharing Carol. 🙂
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It did smell great. And, almost all gone too!
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Haha, that’s what we like to hear! 😉
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🎉🎉🎉
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Wow! Sounds yummy.Carol you are so innovative…..
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Thank you! You are my inspiration!
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😘😘😘
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This looks delicious. I love chickpeas and am always on the lookout for new ways to enjoy them!
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Thank you! It came out great and it’s not difficult. Fast and easy. ♨️
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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!
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I love it too!
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