Hi! How was your Thanksgiving holiday? I hope it was filled with friends, family, and absolutely delectable food and drinks. 🙂 I was in D.C. visiting beloved friends, and it was absolutely splendid! Below are just a sampling of the spectacular day.
But alas, we’re back to real life! To rectify the absolutely incredibly yet gluttonous eating, I’m starting the week off with this curried chickpea + spinach dish! It’s crazy simple, vegan, gluten free, and comes together in less than 20 minutes!
Every once in a while, I challenge myself to cleaning out the fridge and pantry down to the bare bones (aside from longterm staples like spices, vinegars, etc.). It helps keep my budget in check, too. I had purchased a huge container of spinach and when I realized I was in danger of letting it go bad before I got to it, I made this dish. Bonus — I had all the ingredients on hand already, and this is super freezer-friendly. Hooray!
This dish is only chickpeas, tomato sauce, spinach, ginger, garlic, onion and a few spices. That’s it! Serve over rice like I did, or with some naan. This is incredibly filling, and versatile! Add in any other cooked veggie that you’d like (cauliflower would be oh so delicious, as would potato, a la chana aloo, frozen peas, you name it!).
If you make this ahead to freeze, I would freeze just the chickpeas and spinach and then cook up some rice the night you want to serve it. I don’t love the texture of frozen rice, but if you don’t mind it, go right ahead! This is perfect for winter evenings when you want something fast, filling, healthy, and warming.
curried chickpeas + spinach.
barely adapted from Budget Bytes.
1 15 ounce can chickpeas, rinsed and drained
1 small onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon curry powder
1/4 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons fresh ginger, peeled and minced
8 ounce can tomato sauce
8 ounces baby spinach
cooked rice, for serving
Heat olive oil in a large skillet over medium heat. Add the onion, garlic and ginger and cook for 2-3 minutes, until the onion is translucent and garlic and ginger are fragrant. Add the curry powder and smoked paprika and cook for another minute, allowing the spices to bloom.
Add the chickpeas and tomato sauce and cook for 3-5 minutes, stirring occasionally until well combined and fragrant. Add the spinach in 2-3 batches, and stir for 1-2 minutes, until the spinach wilts slightly. Season with the sea salt and pepper and serve with rice.
Serves 3-4. *Please use organic ingredients wherever possible*