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Leah’s Spinach and Chickpea Stew with Curry Powder

December 6, 2009

Apologies for being so lackadaisical in posting.  Life around Thanksgiving surely got the better of us, and we relied on easy fixes for dinner.  We should be much better with our posting, until, of course, we head to Wisconsin for Christmas.  Ah, life.  It never seems to get less complicated.

Back in July, my friend Leah and I were sitting at 100 Summer Street in Boston, selling tickets for our office’s annual BMW raffle, hanging out, chatting, and exchanging recipes.  She gave me a rough idea of this recipe, which is something she makes pretty frequently.  I adjusted the spices and added chicken, but I have to give Leah the credit for this awesome, delicious recipe! (Though, I’ll take credit for the decidedly clunky recipe title…Marc and I have had a long debate about whether or not I should use the word “curry” or not, because curry powder can be a touchy subject, and we didn’t want our blog to lose any credence in the general internet food-blogging-community.)  I’m happily taking the leftovers to work tomorrow.  I know it’ll get better after a reheat, which is the best part!  Yum!

Leah's Spinach and Chickpea Stew with Curry Powder

Leah’s Spinach and Chickpea Stew with Curry Powder

  • 1 onion, thinly sliced
  • 3 cloves of garlic, minced
  • 1 bag of fresh spinach
  • 1 (28-oz.) can of diced tomatoes
  • 1 (14-oz.) can of chickpeas, rinsed
  • 1/8 tsp. Garam masala
  • 1 tsp. ground ginger
  • 1 tsp. curry powder
  • Optional:  chicken stock, plain yogurt, turmeric, crushed red pepper
  1. Heat olive oil in a saute pan over medium-high heat.  When oil is hot, reduce heat to medium-low.  Add onions and garlic, and sprinkle Garam masala over vegetables.  Stir frequently, and cook until soft and fragrant.
  2. Increase heat to medium-high.  Add spinach to pan and cook until wilted.  Then, add tomatoes (with their juice), chickpeas, chicken stock (for a more “soupy” stew), ginger and curry powder.  Stir well.  Bring mixture to a boil, and then reduce heat and cover.  Simmer for at least 10-15 minutes.
  3. Remove from heat, season to taste and add protein of your choice (we included cooked chicken, which was marinated in yogurt — yum!).   You may also want to add turmeric and/or crushed red pepper for more depth of flavor and spice or plain yogurt to make stew slightly thicker and creamier.

This is a great Thanksgiving detox, full of fiber, flavor and deliciousness.  It’s versatile as a vegetarian dish (or side dish…), and is great with meat too.  Yum, yum, yum!

3 Comments leave one →
  1. aviva permalink
    December 6, 2009 8:53 pm

    I’m totally trying this. Maybe Wed. Two questions: how much chicken stock should I add? Also, if I don’t own garam masala, is it worth it/necessary to buy some for this or can we get away without it? (Seems like only a pinch is called for.)

    • December 6, 2009 8:56 pm

      I just added about 1/2 cup of chicken stock — like seriously, a blip. You can make your own Garam masala ( with things you might have at home. It adds a nice complex flavor (and smells great), but you could probably improvise.

      Thanks for reading, Aviva!!!!

  2. leah permalink
    December 6, 2009 10:25 pm

    yum! i may make it this week. i am so happy for the shout out, but i think you deserved all of the credit.

    we have also added tofu, letting it simmer to pick up the flavors and then serve the whole mess over brown rice.

    i don’t think i’ve added curry powder, but used coriander, turmeric, white pepper, paprika and a lot of other spices. i just googed some indian recipes to get a sense of the spice ratio.


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