Spicy Chickpeas in a Tomato Coconut Sauce

I'm back from a two-week retreat of sorts and feeling tired but rather refreshed. I managed to get in some kitchen time during my retreat, and after my last extremely cheesy offering I am sharing a cleansing chickpea curry with spinach.

I adore all things legume, but if I could only eat one legume I would have to go with chickpeas. These plump peas are a perfect vehicle for Indian spices, although they shine in any number of dishes, whole or ground up. Whenever I cook up a pot of chickpeas for a dish, I always soak more than I need because I know I will be nibbling on handfuls of the peas before they even make it into the dish.

Chickpeas feature here, simmered in a spicy tomato-based coconut sauce and adorned with handfuls of nourishing and earthy spinach. There is minimal preparation time, and once your beans are cooked it is just a matter of throwing it all together on the stove top. Although it is a refreshing and vibrant dish anytime, it is certainly suited to a busy weeknight meal precisely because it is so easy to put together. You may want to serve it with rice or your favorite Indian flat bread. I choose to cook up a pot of quinoa that I tossed with fresh lemon juice once it was cooked. Tangy, earthy and spicy, this simple curry is now a new favorite and one that I will especially keep in mind when I am pressed for time or don't feel like fussing too long in the kitchen but still want something to tantalize and satisfy the taste buds.

Spicy Chickpeas in a Tomato Coconut Sauce

Recipe by Lisa Turner Cuisine: Indian Published on April 2, 2014 Simple, vibrant and delicious chickpea and spinach curry simmered in a flavorful spiced tomato and coconut milk sauce Print this recipe Ingredients: 1 1/4 cup dried chickpeas (3 1/2 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 teaspoon cumin seeds 2 cloves garlic, minced 1 1/2 inch piece fresh ginger, minced or grated 2 to 3 fresh green chilies, seeded and finely chopped 1 tablespoon curry powder 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon cayenne 2 large tomatoes, finely chopped 1/3 cup coconut milk, or more as needed 6 oz (175 g) fresh spinach, washed, trimmed and roughly chopped or torn 1 teaspoon garam masala 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the chickpeas and soak in enough water to cover for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until the peas are tender — 1 to 1 1/2 hours. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the cumin seeds and stir until the seeds darken a few shades — about 1 minute. Toss in the garlic, ginger and chilies, and continue to stir for another few minutes. Now add the curry powder, ground coriander, ground cumin and cayenne, and stir for 1 minute until fragrant. Add the tomatoes and simmer for 5 to 10 minutes until thickened. Now add the cooked chickpeas and simmer for another 5 minutes. Whisk in the coconut milk and gently simmer for another 5 minutes. Add more coconut milk as desired. Add the spinach, a few handfuls at a time, until wilted. Once all of the spinach is added, simmer on low heat for another 5 minutes. Stir in the garam masala and salt and black pepper to taste. Let sit for 5 minutes and serve hot alongside hot fresh cooked rice or Indian flat breads. Notes: I used my own homemade curry powder and garam masala for this dish. I would never go back after making my own blends. Their use really moves this dish up a few levels on the taste chain. If you wish, you can use heavy cream instead of the coconut milk for a creamier sauce. You may need to add more coconut milk or cream depending on your desired consistency. Makes 4 to 5 servings

Other chickpeas dishes from Lisa's Kitchen you are sure to enjoy:
Chana Chaat (Tangy and Tart Chickpea Salad)
Chana Masala
Tamarind Chickpeas
Spicy Chickpeas in a Spicy Tomato Glaze

On the top of the reading stack: Rosehips on the Kitchen Table

Audio Accompaniment: Minilogue