Chickpea and Spinach Curry

Source

Vegan with a Vengeance

Ingredients

Display units in Metric

12	oz	can whole tomatoes in juice
3	tbsp	oil
2	tsp	black mustard seeds
1		organic onion diced
4	cloves	garlic minced
2	tbsp	fresh ginger minced
3	tsp	curry powder
2	tsp	ground cumin
1	tsp	ground coriander
¹⁄₈	tsp	ground cloves
¹⁄₂	tsp	ground cinnamon
¹⁄₄	tsp	asafoetida (optional)
3		cardamom pods
1	tsp	salt
10	cups	fresh organic spinach rinsed and chopped
4	cups	chickpeas cooked and drained

prepare the tomatoes by removing them from the can, squeezing out the juice, and tearing them into bite size pieces. Place the prepared tomatoes in a bowl and reserve the juice in the can.

Preheat a medium saucepan over moderate heat; pour in the oil and then the mustard seeds. Let the seeds pop for about a minute, then add the onion; turn up the heat to medium-high and saute for 7-10 minutes, until the onion begins to brown. Add garlic and ginger and saute 2 more minutes. Add spices, salt and 1/4 cup of the reserved tomato juic; saute one minute more. Add tomatoes and heat through. Add handfuls of spinach, mixing each addition until wilted. When all the spinach has completely wilted and the mixture is liquid-y, add the chickpeas. Lower the heat, cover and simmer for 10 more minutes, stirring occasionally. Taste, and adjust the spices if necessary. Simmer uncovered for about 10 more minutes, or until a thick, stewlike consistency is achieved.

prepare the tomatoes by removing them from the can, squeezing out the juice, and tearing them into bite size pieces. Place the prepared tomatoes in a bowl and reserve the juice in the can.
Preheat a medium saucepan over moderate heat; pour in the oil and then the mustard seeds. Let the seeds pop for about a minute, then add the onion; turn up the heat to medium-high and saute for 7-10 minutes, until the onion begins to brown. Add garlic and ginger and saute 2 more minutes. Add spices, salt and 1/4 cup of the reserved tomato juic; saute one minute more. Add tomatoes and heat through. Add handfuls of spinach, mixing each addition until wilted. When all the spinach has completely wilted and the mixture is liquid-y, add the chickpeas. Lower the heat, cover and simmer for 10 more minutes, stirring occasionally. Taste, and adjust the spices if necessary. Simmer uncovered for about 10 more minutes, or until a thick, stewlike consistency is achieved.

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