This is a very simple side dish for chapathis/naan without lot of spices, yet very flavorful and healthy.
Spinach and Chickpeas Gravy Recipe
|Prep Time||Cook Time||Makes|
|05 Mins||20 Mins||3-4 Servings|
A very simple recipe for side dish using frozen chopped spinach and chickpeas.
- 2 Tablespoons Oil
- 2 Minced Garlic Cloves
- 1 Finely Chopped Medium Size Onion
- As Per Taste Salt
- As Per Taste Curry Powder/Garam Masala
- 1 Cup Yogurt (I Used Low Fat Yogurt)
- 1 Cup Milk (I Used 2%)
- 1 10 Oz Thawed Frozen Chopped Spinach
- 1 15 Oz Drained And Rinsed Canned Chickpeas
- Heat oil in a skillet.
- Add the onion, salt and garlic and cook for 2 minutes.
- Now add the curry powder and cook for another 1 minute.
- Add yogurt, milk, thawed spinach and the drained chickpeas and let it simmer until all the flavors blend together.
- The dish was nice and creamy. I actually added a mixture of full cream and milk, that definitely gave a richness to the gravy.
- Be careful while adding salt because the canned chickpeas already has salt in it.
- 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.
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I’ve been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit
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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!
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/
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.
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?).
Lovely blend of flavors and i loved the recipe