Spicy chickpea and spinach curry
I’ve been throwing dinners together this week, and this is why:
Don’t ask me how a 1 kilo, 3 month old SPCA rescue kitten named Beau can take up so much time, but somehow he does. He’s a little baby, cute as all heck, and as big as Isaac’s foot.
An old standby for dinner is chicken curry. Chicken breasts cut up, browned, and then mixed with Patak’s butter chicken paste, simmered in cream and served with chopped cilantro. Totally cheating, but fast and good. There is a dizzying selection of pre-made curry products in the grocery store – curry meals in a box even…but this is a semi-real substitution for the real thing.
Last night I was eyeing a can of chickpeas in the cupboard, and so I made this, too.
Spicy Chickpea and Spinach Curry
-adapted from Epicurous
1 can chickpeas, drained
1/2 bag spinach leaves
1 – 28 ounce can of diced tomatoes
1/4 cup cream
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon ground tumeric
2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons chopped cilantro
Preheat oven to 300 degrees. Combine all ingredients except for cilantro in a shallow Dutch oven. Simmer on stove for 15 minutes. Transfer to oven and bake for another 15 minutes. Garnish with cilantro.