The chick pea is a unique food known by many names. Chick peas are also called garbanzo beans, Indian peas, and ceci beans. No matter what you call them, they are tasty! You might know them as the main ingredient in the Mediterranean dip hummus, but they are also widely used in Indian cuisine. Today’s recipe uses that Indian flavor in a curry dish. In fact, this curry doubles your sources of folate by including both chick peas, and spinach (remember, most dark leafy greens are excellent ways to add folate to your diet). This recipe comes from a British site called Eating For Pregnancy, but we think it’s a delicious dish for everyone. Folic acid is an important part of a healthy diet for all women, mothers included!
Chick Pea and Spinach Curry
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 2cm piece ginger, finely chopped
- 1 green chilli, finely chopped
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp medium curry paste
- 1 tbsp tomato paste
- 1 medium red capsicum, diced
- 400g tinned diced tomatoes
- 300ml vegetable stock
- 400g loose leaf spinach
- 400g tinned chick peas, drained
- 1 tsp garam masala
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- Add the oil to a large frying pan set on a medium- high heat, adding the onion, garlic, ginger and chilli to pan, stir and cook for 3-5minutes.
- Then add the cumin, turmeric, curry paste, tomato paste, tinned tomatoes and capsicum, and cook for a further 2-3 minutes. Add vegetable stock, reduce heat and simmer for 15 minutes.
- Then add the spinach in handfuls, allowing to wilt before adding the next handful. Then add the chick peas, stir through and cook for 3-4 minutes
- Finally stir the garam masala through before serving