Indian Chickpeas & Greens

Make this hearty vegetarian dish with regular (not red) spinach, and your dish won't turn the electric pink color. But, it will still be amazingly delicious.
Indian Chickpeas & Greens
serves 4 as a main course

2 T coconut oil
3 lb spinach, chopped
1 large onion, minced
5 garlic cloves, minced
1 green chile, minced
1 inch of ginger root, minced
2 tsp ground coriander
2 tsp garam masala
1 tsp curry powder
1/4 tsp cayenne pepper
1 large tomato, diced
2 14.5 oz cans of chickpeas, rinsed and drained
2 cups plain kefir
salt (to taste)

Heat coconut oil over medium to medium high heat in a large skillet. Saute onion until tender and beginning to brown, about 8 minutes.  Add garlic and ginger and incorporate. Saute just until tender -- 1-2 minutes more.

Add tomato, spices, green chile, and chickpeas and stir to combine.  Pour 1/2 cup of water or broth into the pan and cook for 15-20 minutes, or just until the chickpeas are tender.  Stir in greens and cook just until wilted.  Then add kefir.  Stir until heated through.  Season with salt.

Serve with rice or warm flatbread to soak up the delicious juices.

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1 comment:

Monet said...

My sister has really gotten into kefir, so I know that she will be very excited about this recipe! Thank you for sharing! Have a beautiful Wednesday full of laughter and love!