– At a great Bay Area Indian cooking class, we made an excellent chickpea spinach curry recipe –

A few weeks ago, some friends and I took an Indian cooking class with a local Bay Area teacher, Rashmi Saini. Rashmi was a wonderful instructor, and we spent the afternoon chopping, stirring, and cooking while enveloped in the pungent aromas of cumin, coriander, and asafoetida. Dinner was a colorful chickpea dish called chana, or a chickpea spinach curry recipe. Not only was it deliciously filling, but it was vegan and gluten free, too! Hallelujah.

I took a series of photos to document the experience, which you’ll find below the recipe. I highly recommend that you look in your area for an Indian cooking class – such a fun way to spend the day!

Chickpea Spinach Curry Recipe

Author: Stephanie Stiavetti

Servings: 4 servings

Course: Entree

Cuisine: Indian

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Nutrition Facts

Chickpea Spinach Curry Recipe

Amount Per Serving

Calories 261 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 1g 5%

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Sodium 612mg 26%

Potassium 588mg 17%

Total Carbohydrates 33g 11%

Dietary Fiber 7g 28%

Protein 7g 14%

Vitamin A 42%

Vitamin C 132%

Calcium 9%

Iron 18%

* Percent Daily Values are based on a 2000 calorie diet.

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This chana spinach curry recipe is a spicy vegan dish that's quick, easy, and full of flavor. Chickpeas and spinach are a healthy, protein-rich combination. This dish can be served with roti, naan or any other bread.

Ingredients

• One 15-ounce can of chickpeas
• 3 cups chopped spinach
• 2 whole tomatoes, chopped
• 1 to 2 whole jalepeño peppers, deseeded and chopped
• One 1 1/2 inch piece of ginger, peeled and chopped
• 3 tablespoons olive oil
• 1/2 onion, finely chopped
• 3 cloves of garlic, chopped
• 2 to 3 tablespoons yellow curry powder, plus more to taste
• 1/2 teaspoon salt
• 1 cup water
• Red pepper flakes to taste

Instructions

1. Drain the chickpeas and rinse well in a colander. Drain of all water and set aside.
2. Bring a large pot of water to boil. Lower heat to medium-low and add spinach. Stir well and simmer for 2 minutes. Drain and set aside to cool.
3. In a blender or food processor, blend boiled spinach, tomatoes, jalepeño peppers, and ginger until smooth.
4. Heat olive oil in a saucepan over medium heat. Add onions and cook just until they begin to turn brown, about 7 minutes. Add garlic and cook for another 2 minutes.
5. Sprinkle in curry powder. Cook for 2 minutes, stirring constantly. Add chickpeas and salt, mashing them lightly with a spatula or potato masher so they cook easily.
6. Pour in spinach puree and 1 cup water, stirring well to combine. Allow the mixture to cook for 5 more minutes. Add red pepper flakes or more salt, if desired. Serve immediately.

This content was originally posted on FearlessFresh.com.