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Spinach and Chickpeas Gravy
May 22nd, 2008 Madhuram Posted in Side Dish | 
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This is a very simple side dish for chapathis/naan without lot of spices, yet very flavorful and healthy.
Ingredients:
Oil – 2 tablespoons
Garlic Cloves – 2, minced
Onion, medium size – 1, finely chopped
Salt – as per taste
Curry powder/garam masala – as per taste
Yogurt – 1 cup (I used low fat yogurt)
Milk – 1 cup (I used 2%)
Frozen chopped spinach (10 0z) – 1, thawed
Canned chickpeas (15 oz) – 1, drained and rinsed
Procedure:
1. Heat oil in a skillet.
2. Add the onion, salt and garlic and cook for 2 minutes.
3. Now add the curry powder and cook for another 1 minute.
4. Add yogurt, milk, thawed spinach and the drained chickpeas and let it simmer until all the flavors blend together.
My Notes:
1. The dish was nice and creamy. I actually added a mixture of full cream and milk, that definitely gave a richness to the gravy.
2. Be careful while adding salt because the canned chickpeas already has salt in it.
3. Update: I did not make the Naan. It’s the frozen variety we get in US, Deep Brand. Just heat it in the oven for 2 minutes, it’s ready to eat and you get a very nice fluffy naan. I also broil it for another 1-2 minutes to get a crunchy texture. The one in the picture is Garlic Naan and we absolutely love it. It’s so handy while entertaining friends also. But be sure to heat it just before eating and serve it immediately or else it tends to dry.
Dear Ranjeetha of Ranji’s Kitchen Corner has passed me the Nice Matters award. My another friend Divya of Dil Se has passed me the Rocking Girl Blogger Award. Thank you very much Ranji and Divya.
I would like to pass both the awards to my very good friend Dee of Ammalu’s Kitchen.
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September 22nd, 2008 at 8:28 am
The spinach and chickpea gravy sounds really good, and the Naan looks great – I’m going to have to look for that brand in my local market. Thanks!
June 4th, 2008 at 11:31 pm
This is a dish I definetly want to try. Incidentally, I tried a cashew-cream combo to get a thick gravy for curry and I suggested using chickpeas as one of the main ingredient choices, other than paneer. Sharing the same with you: http://blog.felinemusings.com/2008/05/21/rich-creamy-masala-curry-with-paneer/
May 23rd, 2008 at 10:20 pm
Maheswari welcome to my blog. Thank you very much for the lovely comment.
Zlamushka welcome to my blog. I’ll definitely look into it and try to participate too.
For Spicy Lovers, Sushma, Swati Raman thank you very much guys.
Spillay, do try the canned version of the chickpeas or any othe beans for that matter. Just be sure to drain it and rinse properly. The taste is as good as freshly made. Even if you cook the chickpeas, if you use a pressure cooker it does not take that much time. Soak it overnight, just pour enough water to cover the chickpeas and leave it for one whistle and move the cooker from the stove.
May 23rd, 2008 at 5:11 pm
Hi Madhuram! Wow…wow…and wow! I love spinach and chickpeas, and I can imagine how wonderful it would taste in combination. The only problem I have with cooking chickpeas is the length of time it takes to cook then – yes I do use the dried/raw version and am yet to try the tin version…. (Silly, huh?).
May 23rd, 2008 at 1:08 am
May 22nd, 2008 at 11:47 pm
beautiful combo abd the nan looks awesome…
May 22nd, 2008 at 11:11 pm
lovely colour combination idea chickpeas and spinach.
May 22nd, 2008 at 9:54 pm
Hi there, This recipe looks fantastic. Just like the one I made a while ago. It was for my Tried And Tasted Event, we re cooking Carribean this month – up for the challenge? It is about cooking from other blogs, a lot of fun
May 22nd, 2008 at 8:56 pm
That’s a nice combo of spinach and chickpeas.Never thought of that combination before.Looks delicious.Congrats on the award.
May 22nd, 2008 at 7:36 pm
Trupti, Arundathi it’s store bought naan. I have made naan earlier, it has come out well also, but it’s a very tedious process. Moreover the Deep brand Naans are very good, so we just buy it and do some side dish.
Laksh, your most welcome. Try it sometime. You can add or decrease the yogurt/milk as per your taste. No hard and fast rules. But the taste is very good if you add some cream. A little goes a long way.
SS, yes it’s a quick fix recipe. If you have the naans, lunch/dinner is ready within 15-20 minutes. We will also have time for another side dish.
Siri, totally agree with you. Those naans are amazing. Have you tried using the broil for that? If you have not, give it a try. Just keep it for 1-2 minutes, you get the hotel texture exactly. Thanks to you guys for starting the Dining Hall.
Sangeeth thank you for passing another award.
Dee, we are fans of beans too. Especially my husband loves chickpeas. I often make sambar too.
Cilantro, yes it’s true. I use the oven most of the days, especially after starting this blog. I atleast switch it on for a couple of minutes to help the fermentation of my idli batter. Today I tried a cookie recipe and it was a TOTAL DISASTER!!!
Cham, Bhags, Sukanya try it definitely. We love it.
Uma, Sagari, Divya thank you very much.
Hetal, the taste is amazing right? There is not much masala going in the dish yet it’s very comforting.
TBC we too are fans for those naans. Have you tried their puran poli, it’s good too.
Kamala, it’s Deep brand Garlic Naan. No problem dear. Actually there are 2 other indian families in our complex. They are my taste testers and they told that they liked it too. Maybe they were polite!
Next time I want to try it using the entire butter specified in the recipe, to see whether the tops come out soft.