Cuisine: gluten free, soy free, tree nut free, vegan
Servings: 5cups, or 4 servings
Author: Gena Hamshaw
1white or yellow onionchopped
1 1/2teaspoonscurry powder
2teaspoonsmaple syrup or agaveoptional--helps to balance the acidity of the tomatoes
2cupscooked chickpeasor 1 can chickpeas, drained and rinse
1 14-ouncecan fire-roasteddiced tomatoes
3-4heaping cups baby spinach
4cupscooked quinoabrown rice, or millet, for serving
Optional: 1/2 cup non-dairy yogurtmy favorite is Nancy's plain soy yogurt for topping
First: if you're cooking up a whole grain, bring the grain and water to boil, lower to a simmer, and allow the grain to cook while you're making the curried chickpeas.
Heat the olive oil over medium heat in a medium sized pot or a large skillet. Add the onions and garlic. Cook, stirring frequently, until the onions are soft and clear (about 5 minutes). Add the curry, cumin, coriander, turmeric, and salt; stir to combine.
Add the maple syrup, chickpeas, tomatoes, and tomato past. Use a spoon to break down some of the larger tomato peaces and mix everything well. Simmer, uncovered, for 5 minutes, or until the tomato sauce has thickened. Stir in the baby spinach, cover the chickpeas, and allow the spinach to wilt down. After two minutes or so, stir the mixture well.
Serve the curried chickpeas and spinach over your whole grain. Top with two tablespoons of plant-based yogurt, if desired.
Leftover curried chickpeas will keep for up to four days in the fridge, and they can be frozen for up to 1 month.