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- 1 tbs. minced fresh ginger
- 2 tsp. minced fresh garlic
- 2 tbs. Madras-style curry powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- Several pinches red chili flakes
- 14 oz. can chopped tomatoes
- 1 chopped onion
- 2 chopped carrots
- 2 cups frozen spinach
- 14 oz. can chickpeas
- 2 cups chicken or vegetable stock
- 1 tbs. olive oil
Heat a large pan over medium heat. Rinse the chickpeas and drain, set aside. Rinse the spinach and defrost, squeeze dry and reserve.
Add the oil to the pan and swirl once or twice to coat the entire surface. When the oil ripples and is aromatic, add the ginger, garlic, onion and spices and stir several times.
Cook for a minute or two and add the carrots, spinach and chickpeas. Stir once or twice and add the stock and tomatoes; bring to a simmer. Adjust heat to maintain a simmer and cook until the liquids in the pan have reduced by 75 percent.
Season with sea salt and a squeeze of fresh lime and serve immediately, garnishing with a dollop of yogurt if you like. For a fun twist, try upping the stock amount by a cup and throwing in a half cup of lentils.
This recipe originally appeared in “The Well Stocked Pantry” in the September/October 2003 issue of Experience Life.