Sunday, June 27, 2010

Indian Spinach & Chickpeas

My husband and I love Indian food. Unfortunately our small mountain town only has 3 places to eat and an Indian restaurant is not one of them. Whenever we make it to Asheville, the nearest city we try to grab a meal at Mela, one of my favorites. But, in the mean time I am trying to add a few Indian recipes to the mix. I found a couple of fantastic books by Madhur Jaffrey that I am excited to start looking through but for now here is my first attempt at Indian cuisine, turned out pretty yummy.

Indian Spinach & Chickpeas
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1 Tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cloves
  • 1 tsp paprika
  • 1 Tbsp grated ginger
  • 1c golden raisins
  • 1 cup Greek plain yogurt
  • 3/4 cup half-and-half
  • 1 zucchini, chopped into cubes
  • 1 bunch of dark leafy greens (spinach, kale, or collards), chopped
  • 2 cups cooked chickpeas, drained and rinsed
  • 10oz couscous

Heat oil in a large skillet over medium heat. Add onion, zucchini, golden raisins, greens and saute until tender. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half and chickpeas. Bring to a simmer over medium heat and cook until heated through. Serve over couscous.

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