Chickpea and Spinach Coconut Curry

Succinct and complete, this easy chickpea curry is sure to become a staple on the menu if you adore the goodness of plump chickpeas and creamy coconut milk as much as I do. The addition of earthy spinach adds additional creaminess, not to mention extra nutrients.

As the dish incorporates spice blends that are made up ahead of time, such as curry powder and panch phoran, it comes together in hardly anytime at all and is an ideal accompaniment to basmati rice or Indian flatbread, such as naan. It is now part of my repertoire of quick yet nourishing meals when I am in a hurry.

For those unfamiliar with panch phoran, also known as Bengali five-spice, it is an aromatic spice mixture consisting of equal parts fenugreek, nigella, black mustard, cumin and fennel seeds. I usually have a jar in my pantry on hand for quick addition to my dishes. Not only does it work well in curries such as this, but it also is an easy way to enhance vegetables such as potatoes. For an example, see one of my all-time favorite potato dishes, Bengali-style crunchy potatoes.

Chickpea and Spinach Coconut Curry

Recipe by Lisa Turner Cuisine: Indian Published on July 7, 2014 Fragrant, creamy and delicious, this chickpea and spinach curry simmered in an aromatic Bengali five-spice coconut milk sauce is simple to put together Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 tablespoon panch phoran 1 medium onion, diced 1-inch piece ginger, grated or minced 2 cloves garlic, minced 3 green chilies, seeded and minced small handful of dried curry leaves, crushed 1 tablespoon curry powder 1 large tomato, finely chopped 13 1/2 oz (400 mL) can coconut milk 1 cup baby spinach leaves, packed 1 teaspoon sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Heat the oil in large saucepan over medium heat. When hot, add the panch phoran and stir for a few minutes until the seeds darken a few shades. Add the onion to the pan and sauté until softened. Toss in the ginger, garlic, chilies and curry leaves, and stir for another few minutes. Add the curry powder and stir for a minute to coat the vegetables. Add the tomatoes and cook until they begin to break apart and thicken — about 5 minutes. Now stir in the coconut milk and chickpeas and simmer for another 10 minutes, stirring often. Add the spinach, a few handfuls at a time, until wilted. Stir in the salt and serve. Makes 4 main servings

Other Indian inspired chickpea dishes to try:
Spicy Chickpeas in a Tomato Coconut Sauce
Aloo Gobi with Chickpeas
Spicy Sour Chickpea Masala
Tamarind Chickpeas

On the top of the reading stack: Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero

Audio Accompaniment: Gaston Arevalo