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Published: Oct 6, 2019

Indian Cooking Class + Chickpea Spinach Curry Recipe

Bay Area Indian Cooking Classes on http://www.theculinarylife.com

– 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!

Bay Area Indian Cooking Classes on http://www.theculinarylife.com

Bay Area Indian Cooking Classes on http://www.theculinarylife.com

Bay Area Indian Cooking Classes on http://www.theculinarylife.com

Bay Area Indian Cooking Classes on http://www.theculinarylife.com

Bay Area Indian Cooking Classes on http://www.theculinarylife.com

Bay Area Indian Cooking Classes on http://www.theculinarylife.com

Bay Area Indian Cooking Classes on http://www.theculinarylife.com

Bay Area Indian Cooking Classes on http://www.theculinarylife.com

Chickpea Spinach Curry Recipe

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.
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Course: Entree
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 261kcal
Author: Stephanie Stiavetti

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

  • Drain the chickpeas and rinse well in a colander. Drain of all water and set aside.
  • 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.
  • In a blender or food processor, blend boiled spinach, tomatoes, jalepeño peppers, and ginger until smooth.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 261kcal | Carbohydrates: 33g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 612mg | Potassium: 588mg | Fiber: 7g | Vitamin A: 2100IU | Vitamin C: 108.9mg | Calcium: 90mg | Iron: 3.2mg

This content was originally posted on FearlessFresh.com.

About Stephanie Stiavetti

I’m Steph, a classically-trained cooking teacher and professional recipe developer who’s going to show you how to COOK LIKE A BOSS.

Follow me for friendly-fierce guidance and training. Let's get you on the road to becoming a master home cook!

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Stephanie Stiavetti

I'm a classically trained chef and cooking teacher. I can teach you how to be a ninja home cook.

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