I remember the very first time I had a chickpea. I was in college, out with some friends at a cafe, and I ordered a salad. I took a bite and immediately spit it out. I had no idea what monstrosity had just invaded my mouth.
Enter the chickpea.
I then proceeded to avoid them at all costs for the next 15 years.
After my palate had been exposed to many more interesting flavors and textures, I started to enjoy Indian food. I was pretty surprised how abundant chickpeas are in their cuisine. But I love them now. Yes, I’m truly having a love affair with the chickpea. I even found a way to work them into cookies.
This vegetarian recipe is adapted from my friend Julie. Very aromatic, filling, rich in fiber, and is absolutely kick-ass delicious. I’ve made it several times and keep forgetting that I must make a double batch. We always eat way too much for dinner and then there’s never enough for lunch the next day.
Easy Chickpea Curry
Prep time: 15 minutes
Cook time: 20 minutes
• 4 tablespoons olive oil
• 1 large sweet onion, diced small
• 1 tablespoon minced fresh ginger
• 3 cloves garlic, minced
• 2 teaspoons sugar
• 2 teaspoons curry powder (such as Madras)
• 2 tablespoons tomato paste
• 1/2 cup vegetable broth
• 1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• black pepper to taste
• 4 cups fresh spinach
In a large saucepan or saute pan, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Saute and stir frequently for about 3 minutes.
Add vegetable broth, chickpeas, diced tomatoes with their liquid, lemon juice, and butter; season with salt and pepper. Simmer, stirring occasionally, for 10-12 minutes, until chickpeas are soft, but not mushy.
Stir in the spinach and cook for 1-2 more minutes, or until spinach wilts. Season with a little more salt and pepper.
Serve over hot rice.