Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, my chick pea & spinach curry. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
My Chick Pea & Spinach Curry is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. My Chick Pea & Spinach Curry is something that I’ve loved my whole life. They are nice and they look fantastic.
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To begin with this particular recipe, we have to prepare a few ingredients. You can have my chick pea & spinach curry using 16 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make My Chick Pea & Spinach Curry:
- Take 2 cups chic peas soaked overnight and rinsed
- Make ready 2 tbls Olive oil
- Make ready 6 small new potatoes
- Make ready 1/4 cup shallots diced
- Prepare 3 Garlic cloves minced
- Make ready 1 can diced Tomatoes chopped
- Take 1 tbls Tomato puree
- Prepare 1 + 1/2 cups Coconut milk
- Make ready 2 tsp Yellow Curry powder( i used malasian for vegetarians
- Get 1 + 1/2 tsp Tumeric powder
- Take 1/2 tsp ground cumin
- Make ready 3/4 tsp Salt
- Prepare 1/2 tsp Corriander powde
- Get 1/2 tsp Black pepper
- Get 1/2 tsp Red pepper flakes
- Make ready 2 +1/2 cups of tightly packed fresh spinach
Our philosophy at Chickpea is a simple one: preparing balanced, healthy dishes with you in mind. Our plates are created with natural ingredients that come straight from the source. We then take the rich, earthy flavors already provided to us by Mother Nature and put our own creative spin on them to create the unique dishes we are so very proud of. There are several varieties of chickpea; desi varieties are smaller and often darker (sometimes green) and are the more common variety grown in Asia, though a rarer black variety, kala chana, also grows in Puglia and Basilicata in Italy where they are called ceci neri.
Steps to make My Chick Pea & Spinach Curry:
- Add the oil to the pan and heat up
- Add the onions and fry for 2 minutes
- Then add the Garlic and cook for 1 minute stirring.
- Add the chic peas to the pan and the can tomatoes,tomato puree and stir in. Add all the seasons ingredients to the pan and mix and simmer for 60 minutes. Or transfer all to a slow cooker on high for 4 hours.
- Add the tomato puree
- Add the tomatoes
- Add the potatoes and simmer
- Yellow curry
- Pepper
- Salt
- Red pepper flakes
- Spinach
- And optional Curry leaves
- Stir and cover for 4 hours high
- Or 60 minutes simmering
- Serve Hot with some naan bread for dipping or Basmatti rice
We then take the rich, earthy flavors already provided to us by Mother Nature and put our own creative spin on them to create the unique dishes we are so very proud of. There are several varieties of chickpea; desi varieties are smaller and often darker (sometimes green) and are the more common variety grown in Asia, though a rarer black variety, kala chana, also grows in Puglia and Basilicata in Italy where they are called ceci neri. Put chickpeas at the centre in this vegetarian pie. Our spiced chickpea bake with potatoes is topped with thin crunchy filo pastry. This easy recipe is veggie friendly, ready in under an hour and serves four.
So that is going to wrap it up for this special food my chick pea & spinach curry recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
