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Chickpea Dal with Spinach
recipe inspired by a post on our message boards (thanks Emille!)
-- I originally tried this with just the chickpeas and tomatoes,
but found the dish a little dry ... The addition of spinach
greatly improved the texture for me. Garam masala, by the way,
is a mixture of spices, the actual contents and proportions of
which will vary from brand to brand, so be sure to adjust
seasonings to taste as you go along. You can find garam masala
at fancier supermarkets, and Indian/Asian specialty markets.
plum tomatoes, peeled and de-seeded, and chopped
1 15-oz. can chickpeas
1/2 bunch spinach
2 cloves garlic, minced
1 small onion, chopped
1 tbsp. garam masala
1 tsp. ground cinnamon
1 tsp. cumin
the spinach and chop roughly, removing big stems, if desired. Place the
washed spinach in a large pot, add 1/4 cup water and heat on high,
covered, until the leaves are wilted. Remove from heat and set aside.
1 tbsp. oil in a saucepan. Add the garlic and onions, and cook until the
onions are translucent (4-5 minutes or so).
Stir in the spices (garam masala, cinnamon and cumin). Add
the chopped tomatoes, and cook for another 3-4 minutes or so.
the chickpeas and spinach, and continue simmering for at least another
fifteen minutes, up to an hour. (Add water as needed should the mixture
start to look too dry). Serve with steamed long-grain rice.
curry chicken with caramelized
. laze . home.