Saturday, September 14, 2013

Spinach and Chickpeas


Chickpeas are something everyone in our home loves.  Whether it's a salad or cooked or hummus, we are always going through a lot of chickpeas.  I came across this recipe on Smitten Kitchen while searching for an Indian cholay recipe.  This is nothing like our traditional cholay but it was such a great change.  I loved the addition of spinach.  In the picture above I left the baby spinach whole.  You can roughly chop it as well which is how I prefer to have it.  Make sure to just wilt the spinach otherwise it can get a bit slimy.  I usually end up making this recipe when I have some baby spinach I need to use quick before it goes bad.

Spinach and Chickpeas
Adapted from Smitten Kitchen

1 28 oz tin of chickpeas, drained and rinsed
3 tbsp olive oil
3-4 handfuls of baby spinach, chopped or left whole
2 slices of bread, cut into small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 tsp ground cumin
pinch of red chilli flakes
1 1/2 tbsp balsamic vinegar*
1/2 tsp smoked paprika
2 tsp lemon juice, or to taste
salt and freshly ground black pepper to taste

In a medium sized pot, heat 2 tbsp of olive oil over medium heat.  Fry bread for about 5 minutes or until brown.  Add remaining 1 tbsp of olive oil.  Add garlic, cumin and red chilli flakes.  Cook until the garlic is brown.  Add this to a food processor or chopper along with the balsamic vinegar.  Process until pureed.  Return this mixture to the pan and add the chickpeas and tomato sauce.  Add 1/4 cup water.  Cover and cook on medium-low heat until the chickpeas are tender and most of the water is gone.  Add more water as necessary while cooking the chickpeas.

Once the chickpeas are cooked, add smoked paprika, spinach, salt and pepper.  Cook until the spinach is wilted.  Add lemon juice and mix.

* Make sure your balsamic vinegar is Halal.  For more information please visit My Halal Kitchen.

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11 comments:

  1. omg this looks soooo good! I've only had spinach and chickpeas once and that was at an Indian restaurant. They called it Channa Saag and it was basically Palak Paneer without Paneer and chickpeas in its place. I love quick recipes like this!
    I read your message on FB and I'm very very veryyy happy for you :D InshAllah I'm going to get back to you there soon. We're in the process of moving, so everything is a little crazy at home. Our official moving day is this coming Tuesday inshAllah, so hopefully I'll be a little bit more un-paranoid by the end of next week iA LOL!

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    1. I love Palak Paneer...so I'm pretty sure I would love Channa Saag too :) Hope the move went well!

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  2. this looks really interesting... the picture looks classic... :)

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  3. flavourful combination looks fabulous

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  4. looks so marvelous!!!Loved the flavors :)

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  5. Interesting and different recipe.Loved the colours.

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  6. Asiya, this dish looks amazing and your recipe is making my hungry. Thanks for being a part of the YBR:)

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  7. G'day Asiya Your dish and photo look wonderfully healthy, too!
    Your recipe is now on my list to do! Thank you!
    Cheers! Joanne
    Viewed as part of Your Best Recipes Sept

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  8. What a lovely chickpea dish! With the smoked paprika and the balsamic, I bet one bite of this and your mouth would burst with flavor!

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