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Chickpea and Spinach Curry
December 1, 2011
1 Min Read
YIELD: 8 SERVINGS
2 Tbsps. butter or margarine
2 medium onions, peeled and finely chopped
3 cloves garlic, minced
2 tomatoes, chopped OR 1 small apple, peeled, cored and chopped
3 Tbsps. flour
3 Tbsps. curry powder (or to taste)
2 cups vegetable stock
2 cups chickpeas (cooked or canned — drained and rinsed)
2 cups spinach, roughly chopped
½ cup seedless raisins, soaked in warm water
Heat butter in a large skillet. Add onions and saute until golden. Add garlic and tomato. Cook over low heat until tomatoes (or apples) are soft.
In a small bowl, combine flour and curry powder; stir into onion mixture. Cook to blend into thick paste. Using medium heat, gradually add stock, chickpeas and spinach, stirring often.
Add raisins and cook to desired thickness. Serve over white rice or white fish.
Photo and recipe: USA Dry Pea and Lentil Council/Northern Pulse Growers Association
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