Chickpeas-Spinach Curry

Made in true Indian style w/mustard oil, ajwain (caraway), cumin & kalongi in special tomato & red bell pepper sauce, this curry is to die for!

​I love chickpeas - they are a great source of protein, fiber and rich in vitamins and minerals like manganese, copper, iron, phosphorous, etc. On top of that, they are a great aid in weight management and super healthy for sugar patients. In this recipe, I go a little further to add nutrients by adding spinach as well as more savory seeds. The benefits are many - caraway seeds (ajwain) are excellent for digestion whereas cumin seeds not only aid digestion but are a rich source of iron. Then, we have powerful black seeds (kalongi) that are anti-cancer, healthy for blood sugar and black seeds lower inflammation in the body.

Then...the tomato sauce...oh gosh! It's good! Most people (or should I say even bloggers!) will add canned tomatoes or canned tomato sauce to flavor their food but not here - nope. Only fresh produce with rich colors and nutrient dense is allowed in recipes! So, I made the sauce with tomatoes, red bell pepper, onion and garlic and it was perfect! This sauce is used a lot in African cuisine and that is where I got the idea and inspiration.

Now, enough talk; let's start and I am going to give you some pointers to make this recipe super tasty and healthy. Let's dig in! So, here is your 1st pointer...read on...

NOTE: Always soak your beans/peas/lentils/legumes overnight. This not only reduces the cooking time but also washes off the phytates that interfere in absorption of the nutrients. Another great aspect of soaking beans/chickpeas overnight is the fact that it makes them more digestible, thus reducing any possibility of gas or indigestion upon consumption. The last benefit of soaking beans, chickpeas and lentils is the taste - it just makes the taste so much better as the beans or the lentils soften up even more while cooking and are able to better absorb the flavors of spices, herbs and vegetables that have been added in the curry with them. So, do remember to soak your chickpeas overnight! Don't forget!

How To Soak: I simply rinse them first and then in the same cooker that I am going to boil them, I add clean water enough to cover them up to 4 in as they will swell up. I cover the top lightly and leave on the kitchen counter. That is it - I do not close the cover or put them in the fridge. Next day, before boiling, drain any bit of water and add new one and just boil. If using the pressure cooker, then I boil on high for good 6-7 whistles (about 25-30 mins).

Ingredients -
​
1. Organic chickpeas (about 10 oz here) - soaked overnight & then boiled. 
2. Organic tomatoes - 4
3. Organic onions - 3
5. Garlic (1 whole garlic)
6. 1 whole bunch organic cilantro/coriander
7. Organic red bell pepper - 1 
8. Organic spinach - 16 oz

Tomato - Red Bell Pepper Sauce -

1. Organic tomatoes - 4
2. Organic onions - 2
3. Garlic (1 whole garlic)
4. Organic red bell pepper - 1 

Spices, Seeds & Oils -

1. Organic mustard oil
2. Org. cumin seeds (jeera)
3. Org. black seeds (kalongi)
4. Org. caraway seeds (ajwain) 
5. Asafoetida 
6. Org. turmeric
7. Org. cumin seeds powder
8. Coriander powder
9. Org. red paprika or cayenne
10. Garam masala (optional)
11. Organic Himalayan sea salt

Top It With -

1. Organic lemon juice

Simple steps -

1. Watch the video/pics for step-by-step recipe and exact measurements.

NOTE: Keep the chickpeas-bay leaves water and use it when you boil your rice or quinoa - it is full of nutrients and must not be wasted. You can even use to water your plants, if nothing else! Or as a hair rinse since it only contains beans and bay leaves water. 

How To Pair?

You can use this recipe with one of my rice recipes (click on the categories to the right of this article), you can have it as a wrap in lettuce or kale! Very healthy & super tasty! You can pair it with some gluten-free tortillas or naan. 

For Those With Sugar Issues - Pair it with quinoa instead of rice.