This creamy spinach and chickpea dish is wonderful served with naan and basmati rice! Garnish it with coconut yogurt for the perfect meal!
Ingredients
1 tablespoon oil (optional-see notes)
1 bay leaf
⅛ teaspoon turmeric
½ teaspoon chili powder
1½ teaspoon channa masala powder
1 large onion, minced
1 large tomato, skin removed, chopped
½” fresh ginger, grated or ¼ teaspoon ginger powder
4 cloves garlic
1 small jalapeño, seeded, minced
6 cups spinach, washed, steamed and chopped
½ cup almond or coconut milk + more as needed
Juice of ¼ lime or to taste
2 cup chickpeas, cooked* or canned
Salt (about ¾ teaspoon) and pepper to taste
Instructions
To cook the chickpeas in an Instant Pot, place 1 cup of dried chickpeas into the pot with 3 cups of water and cook for 1 hour at high pressure. Allow the pressure to release before opening and drain the chickpeas.
For the chickpea stew, heat the oil in a large skillet and add the bay leaf, turmeric powder, chili powder, channa masala powder, and onion. Sauté 2-3 minutes until the onion is translucent.
Add the tomato, ginger, garlic and jalapeño. Sauté another 2-3 minutes.
Add the spinach and cook until wilted. Add the almond or coconut milk and bring to a simmer. Taste and adjust seasoning with a little salt and a little lime juice.
Recipe by Plant Craft at https://www.rachelcarr.com/chickpea-stew/