Best Spicy Chickpea And Spinach Curry Recipes

Spicy Chickpea and Spinach Curry image

Provided by Melissa Clark

Yield Makes 4 servings

Number Of Ingredients 13

2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala*
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped
*Garam masala is a blend of dry-roasted, ground spices from India. It can be found in Indian markets and in the gourmet section of some supermarkets or kalustyans.com.
Special Equipment
Slow cooker

Steps:

In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

Spicy Spinach and Chickpea Curry Soup With Couscous image

Provided by Southern Bette

Categories Spinach

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 medium onion, diced
2 tablespoons fresh garlic, minced
1/4-1/2 teaspoon cayenne pepper
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 (15 ounce) can chickpeas
10 ounces frozen chopped spinach, thawed
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon curry
salt
1 cup couscous
1 cup water
1 tablespoon oil (optional) or 1 tablespoon butter (optional)

Steps:

Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.
Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.
Reduce heat to low and simmer for one hour or until chickpeas are softened.
In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.
Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.

Nutrition Facts : Calories 390.5, Fat 5.8, SaturatedFat 0.9, Sodium 593.7, Carbohydrate 72.2, Fiber 11.4, Sugar 5.6, Protein 15.1