Curried Chick Peas – for Sara!

My Urban Kitchen, Uncategorized

Made this up on the fly about a week ago. Hope I can remember what I did. The 2 men in my household loved it.  One of them took the leftovers for lunch the next day with basmati rice and said it was even better than the night before.


6-7 tomatoes or 1 can

1/2 – whole onion, finely chopped

2-4 cloves of garlic, finely chopped

1 large can chick peas,  450 g, rinsed

1 large, long, red “Spitz” pepper,  halved, seeded, and sliced into thin strips

4-6 cube portions frozen spinach, thaw the spinach, don’t cook it. Actually, you could use it in its frozen state; it can thaw in the pan with the chick peas.  Be careful not to over cook it. There’s nothing worse than olive-green vegetables.  

olive oil

hot Madras curry powder & cumin, I buy my curry powder from a local Indian grocery.  Add to taste!  

salt & pepper, to taste

Sauté the onions and garlic in olive oil. Add the blanched, chopped & seeded tomatoes along with the juice. (Make sure to seed them over a sieve so you can collect and use all the juice. Squeeze out the rest of the juice by pressing the pulp in the sieve with a spoon.) If you use canned tomatoes, make sure to chop them up into small bits. Let this boil up. Add the drained chick peas, while these are cooking, roast the red pepper in an oil free pan. When done add them to the chick peas. This sauce will be on the thick side, you can add water to thin it a bit. Last, add the thawed frozen spinach. Cook the mixture until the spinach is heated.

Serve with chapattis, naan, or over basmati rice.

Makes 4 servings. It is especially good served the next day.


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