I made this recipe today for two of my bridesmaids before heading out to do some wedding shoes/centerpieces/jewelry shopping. (Which was very successful! Although took almost 4 hours – these girls have the patience of saints.) Maid of honor is vegetarian and was coming straight from work, so I knew I needed to feed her well. I’m always looking for more vegetarian recipes for my repertoire, especially ones that are not pasta-based, since I eat so much of that already. Enter: chickpea curry.
(adapted from The Sweets Life)
- 1 tbsp olive oil
- 1 large onion, finely diced
- 2 tsp garam masala
- 2 14.5 oz cans chickpeas (a.k.a. garbanzo beans), drained & rinsed
- 1 14.5 oz can crushed or diced tomatoes
- approximately 5-6 oz fresh baby spinach
- 1/2 cup plain Greek yogurt
- 1/2 tsp salt
- 1/4 cup fresh cilantro
- 1 cup cooked brown rice
Pour olive oil into skillet over medium heat; after it warms, add in all the diced onion. Cook for 4-5 minutes or until clear-ish. Sprinkle garam masala over onions and stir well to coat evenly. Add chickpeas, tomatoes, and spinach. Stir until spinach wilts.
Remove from heat and mix in Greek yogurt along with salt. Add fresh cilantro and serve over hot cooked rice.
Easy as that! Probably one of the fastest, least-fussy curries I have ever made. I kind of wished I’d made naan to go with it instead of rice though. I also completely forgot the cilantro! I just have dried cilantro around, but next time I will be sure not to forget that step. Sometimes I feel kind of iffy on Greek yogurt, but it is PERFECT here; adds just the right amount of creaminess to every bite. Mmmm. Try this one and let me know how you like it!
P.S. Allow me to emphasize – as with every other Indian dish I’ve posted, this is NOT spicy. You can add chilies or whatever to make it spicy if you want to, but as written, it’s safe for literally every palate.