![]() All you have to do it sauté it separately or first before adding the onion, garlic, chili and ginger. If you wanted to make it creamier you could add some coconut milk to it and if you did want to add meat you could do that too. It’s one of those back pocket recipes that’s great to pull out when you have very little time to prep a meal or when you are tempted to order take-out but don’t want to spend the money and want a low effort but delicious meal. This is a great staple recipe made with mostly pantry items. It also freezes marvelously so that is even more reason to make a little extra to add to your freezer stash and meal prep roster. The flavours seem to develop more over night so make sure and make a little extra cause you will want to be enjoying leftovers the next day. It’s one of those dishes that tastes better the next day. I think the students will love it and I know you will too! Here’s the link to the article online if you wanted to check it out. It was featured on the front page of the newspaper and the full recipe was included in the inside article along with some very kind words by the editor about the blog and our work. I was asked to share a ‘student-friendly’ recipe with simple ingredients that are easily accessed by them. I finally got this recipe on paper and on the blog in collaboration with the Mc Master Silhouette (Hamilton’s university newspaper). It’s in the ‘curry in a hurry’ category of curries and perfect for a quick and easy midweek meal that can easily be enjoyed with rice or flatbread or both. The chickpeas are super satisfying and the spinach is packed with nutrients. The spices are fragrant and delicious - and are really what make this dish what it is. Once you have your curry blend it’s as easy as sautéing your aromatics, then simmering the spinach and the chickpeas in a tomato based sauce until they are tender and sauce has reduced. How to make curried chickpeas with spinach? I love using Thai curry in this recipe but any curry blend works. You can use a homemade blend or prepared one. You can use whatever your favorite curry blend is. We make a version of this once a week especially if I’m home from the office late - it’s super quick to make and ultra satisfying. This quick curried chickpea recipe is warming, hearty, delicious and just the simplest dish to make. When the temperature drops and the air has that chilly bite, this is the perfect way to warm up. This curried chickpea and spinach dish is uncomplicated, quick to whip up and so tasty. ![]()
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