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 Gloria’s recipe is for potatoes and spinach. Here is the link to her blog:

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:

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


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.


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!


Chickpea Smoothie

This morning I made a variation of my breakfast smoothie using chickpeas instead if nut butter.

I know it sounds unusual, but it really works!




I place everything in a container and using an immersion blender, purée until smooth. 
Et voila– breakfast on the go.

Here are the pictures:


Drink using a thick straw.

Mélange Aux Simanim aka Sephardic Chickpea Carrots Leeks and Squash Stew

It is traditional to eat certain symbolic foods on Rosh Hashanah. Among some of the symbolic foods are leeks, carrots, and gourds. So, rather than make each item separately, I made a few dishes to combine some of the symbolic foods and make them part of the meal.

Our guest, Manny, coined the name of the dish, which I thought was very funny. He and his wife Judy are among our favorite guests.


2 cups chickpeas, cooked (or 1 can rinsed and drained)

4 leeks, sliced

4 carrots, sliced diagonally 

½ butternut squash, peeled and cubed 

1-2 cloves fresh garlic, crushed 

1 teaspoon ginger

½ teaspoon turmeric, paprika, cumin,

Salt and pepper to taste

Water to cover


Sauté leeks, and add rest of ingredients. Add water to cover. Bring to a boil and simmer until done. This can also be made in a crockpot.

I ran out of canned chickpeas, so I cooked the chickpeas first in the pressure cooker for 40 minutes.

Adjust seasoning as preferred.

Here is a picture:


May we be sealed in the book of life and blessed with a sweet, healthy and good new year!

Spiced Eggplant Stew with Roasted Pepper And Sundried Tomato Coulis

My husband is getting bored of his vegan fair. So this morning I experimented with this Spiced Eggplant Stew. I guess it is a variation of the Moroccan chickpeas. 

When I get home tonight I will find out how it is.

This is an adaptation from the book by Judith Finlayson 125 best Vegetarian Slow Cooker recipes 

This is a well named book. The author is a true gourmet with the crockpot!


1 eggplant, cubed and roasted. (I happened to have some already made up. Otherwise, I think salted and drained might be a good idea.)

1 onion, chopped 

2 potatoes, peeled and cut in quarters or any size you prefer.

1 can diced tomatoes, with juice

1 can chickpeas, drained and rinsed. 

Alternative: 1 cup dried and sorted and rinsed. I ran out of dried chickpeas so I used canned, organic.

1 1/2 cups water (I used the can from the diced tomatoes)

1 teaspoon turmeric 

1 1/2 teaspoon oregano, I think Italian spice blend would also be good.

2 1/2 teaspoons cumin 

3 cloves garlic, crushed 

Salt and pepper to taste.


Place all the ingredients in the crockpot and cook on low.

Here is the picture from this morning:


I came home and adjusted the seasoning and it came out great!

Here is the picture:


Roasted Pepper and Sundried Tomato Coulis 

This takes the dish to a whole other level, with minimum time and maximum taste!


2 roasted peppers (I used some from a jar)

3 Sundried tomatoes packed in oil

2 tablespoons oil

1 tablespoon balsamic vinegar 

The original recipe recommended fresh basil which would make this truly gourmet. I think parsley or cilantro would also be good. But, I am time challenged and I didn’t have any available. It was still great this way too.


Purée the peppers, Sundried tomatoes, oil and vinegar with an immersion blender.

Here is the picture:

Serve over the stew.

Great over brown rice!

Fast, easy, healthy and delicious!

Here is the final product:


Enjoy! Everyone liked it!

I found the recipe from the book for the coulis also posted elsewhere online:

Moroccan Chickpeas On The Fly

Today, we needed something for dinner and, no time to cook.

So, this morning I literally threw this together.


1 lbs. dried chickpeas 

1 can diced tomatoes 

1 onion 

Fresh ginger

2 cloves garlic crushed 

1 tablespoon cumin, paprika and salt

1 1/2 teaspoons coriander, turmeric,

1/8 crushed red pepper flakes, allspice 


I didn’t have time to chop the onion, so I put it in whole. I took a microplane grater for the ginger. I couldn’t find the  dried ginger so it was easier to grate the fresh. I also didn’t presoak the beans.

Here is the picture from this morning, without the onion, since originally I was going to get my husband to put it in.

Here is the micro grater that I used:

 Good tools are very important!

Now, when I came home, I adjusted the seasoning by adding more cumin, paprika, coriander, turmeric and hot red pepper flakes. 

This can also be made in the pressure cooker, 40 minutes to pressure.

It came out great!