The weather has taken a turn, and I’m ready to respond by grabbing a pot and heading to the stove.
Here is a quick Chickpea Curry that will allow you to greet the approaching fall deliciously.
– Linda Nelson
1 tablespoon olive oil, coconut oil, or water
2 onions, chopped
4 or 5 cloves garlic, minced
1/4 inch piece of fresh ginger, peeled and grated
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
2 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon dried fenugreek
1 teaspoon cumin
3 cups chopped tomatoes
6 cups chickpeas
3 or 4 potatoes, in large chunks
5 cups chopped spinach
five cups chopped spinach
1/4 to 1/2 cup coconut milk, optional
Heat oil in a large pot over medium heat. Add the garlic, ginger, and onions, and cook until softened in the oil or water. Add the mustard seeds and cumin seeds to a part of the pot that has been cleared of the onion mixture. Leave them alone for a few seconds before beginning to stir them until they pop. Incorporate them into the onion mixture, and add a bit of water. Add the garam masala, turmeric, fenugreek, and ground cumin, and stir well.
Add the tomatoes, potatoes, chickpeas, and two cups of water. Stir well and bring to a boil. Once boiling turn down the heat to allow the mixture to simmer for 15 or 20 minutes, or until the potatoes are fully cooked. Add the spinach and stir to wilt about 3 minutes before the cooking is complete. Add salt and pepper to taste, and add the optional coconut milk, if you’d like. Stir to incorporate everything, and serve.