Our fridge is jam-packed with vegetables so it turned out this week to be a “no more produce” week, which basically means we stay clear of the produce section. Hence, I had to find a recipe with the ingredients we had on hand such which just happened to be spinach and chickpeas. What else to make but Chloe Palak? I’ve learned how to cook Japanese and other Asian foods when living in Japan but not Indian cuisine. So, I found a great resource for Indian food on Manjula’s Kitchen. It used the ingredients we had on hand and was so spicy and delicious. Warning: You must be able to handle a lot of heat for this one, my poor hubby was chugging water by the end of his meal. Thankfully I served it with homemade pitas so cool our mouths off a bit. (Of course, I have changed it a bit to meet our needs.)
15 oz cooked chickpea (or you can use a can if you need to)
3 c fresh spinach, finely chopped
1 can diced tomatoes (sorry we didn’t have any fresh)
1/2″piece fresh ginger, minced
1 green chili, minced
1 tsp cumin, ground
1 tsp coriander powder
1/2 tsp turmeric, ground
1/2 tsp red pepper, ground
Dash of salt
1/2 tsp garam masala
1. Blend the tomatoes, green chili and ginger until smooth.
2. Add the spices to the tomato mixture.
3. Place the tomato mixture into a deep dish frying pan. Bring it to a boil. Bring to a simmer for about 5 minutes.
4. Add the spinach and chickpeas to the mixture. Simmer for another 5-10 minutes.
Serve with naan, pita and some other type of bread. My roommate in university was from India and she used to put butter on top of bread and then dipped it into the hot, thick soup. She used to say that helped with the spicy foods.