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Super Fast Chickpeas and Spinach

What you need: 

1 to 2 tablespoons vegetable oil
1 onion, chopped
2 to 4 tablespoons minced garlic
1 (15 ounce) can chickpeas, drained or 12 ounces cooked chickpeas
1 (10 ounce) package chopped frozen spinach, thawed and drained or 8 ounces fresh spinach
2 to 3 tablespoons lemon juice
1 tablespoon tahini
1 tablespoon concentrated tomato paste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground ginger
1 tablespoon ground paprika or cayenne pepper
salt, to taste
1/4 to 3/4 cup liquid (water, wine, or vegetable broth)

What you do: 

1. In a saute pan, heat vegetable oil Add onion and garlic; saute until soft. Stir in the chickpeas and spinach. Saute for another 2 to 4 minutes.
2. Add the lemon juice, tahini, tomato paste, and spices (coriander, cumin, ginger, paprika or cayenne pepper, and salt).
3. Lower the temperature. Add 1/4 cup liquid and simmer for 10 minutes. Add additional liquid if you want a thinner consistency.
Serve with rice or bread. I make a big batch of this and keep it in the fridge. It's quick, nutritious, and good hot or cold.

Preparation Time: 
15 to 20 minutes
Cooking Time: 
Servings: 
6 to 8
Recipe Category: 

SO HOW'D IT GO?

i added mushroom, broc, cauli, substituted a full processed tomato for the tomato paste, used a full cup of liquid (chickpea juice and the rest water), and cut all spices down to 3/4 of a tbl. spoon and added half tablespoon of rosemary.

excellent dish. 5 stars

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Yum, yum, yum!!  :D

I made this last night, subbing the tomato paste (out) with spag sauce.  I made no other alterations to the recipe.  It came out delicious!  My skeptical husband even loved it.

Thank you for the quick, easy and super tasty recipe!!

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This was pretty yummy. I am a very inexperienced with cooking Indian cuisine, so I was stepping a bit outside of my comfort zone trying out spices I'm not all that familiar with. The result was pleasing to the palette, but not phenomenal. I followed the recipe to a T, except that I sauteed my veggies in broth instead of oil. Next time, I think I might adjust the spices a bit and add another tablespoon or two of tomato paste. A little more tang would have been nice. I think with a little bit of fine tuning for my own personal tastes, I may decide to add this dish into my regular rotation. I would definitely reccomend this recipe for others new and nervous about Indian cooking. Thanks for sharing!

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Ok, I think I may have done something wrong...I really, really wanted to like this, but it was no bueno.  The sauce was very gritty because of all the spices.  I tablespoon of each sounds like a whole lot.  It came out bitter, too. I am really trying to enjoy chickpeas, as I am a new vegetarian and I am trying new things.  Help! All the reviews are raving about this dish, so any advice???

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This was superdelicious and really easy.  I added a dollop of yogurt on top and used a diced tomato instead of paste.  Yum yum yum. 

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5 Stars ...Even though I didnt have tomato sauce or paste. I am a chickpea lover no matter how they are fixed.

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I made this tonight for dinner and I really liked it.  There was just about the right amount of spices in it for me and the lemon juice / ginger combogave it a nice tang.

I added a few mushrooms, coz they go into almost anything I cook & I had to add quite a bit more liquid otherwise it really qould have been quite dry, but apart from that I followed the recipe exactly.

I'm not sure about the serving quantity - recipe said serves 6-8.....I made a half recipe and served with brown rice it was just enough for me and my bf,

Really yummy!  And qill definitely make again.

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This is awesome.  And tastes 10x better when eaten the next day over some left over rice.

I didn't have coriander/cumin and the like, but I did toss in a bit of shawarma spice mix (Cardamom/cinnamon/nutmeg/cloves) and it turned out awesome.

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Anonymous

This was excellent this evening. 

I did these alterations:
omitted Lemon Juice and Cumin, as I didn't have either.
I also used probably a tsp of cayenne pepper, instead of the recommended 1 tablespoon.  I have a history of over-spicing with that stuff!!
I used 4 cloves of freshly chopped garlic.

Nevertheless, it turned out excellent!  I served it on top of mashed red potatoes.  It was ready soo quickly.  I've added this dish to my battery of fail-safe quickies.  Very nice, very nice.

I think it would also do well baked on some slices of bread.  MMMMMM

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mmm, this was soo good!! I did not have garlic (gasp!) so I omitted that, and the only tomato paste I had was italian flavored, but nonetheless it came out GREAT. I used the liquid from the chickpea can instead of water and used ginger paste instead of ground. Also I added a bit of indian chili powder to give it a bit of a kick.

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