Spinach, Red Pepper, and Chickpea – Indian Style


Ingredients Print Recipe


1

red bell pepper, cut into thin strips

1

lb. spinach leaves

1

large shallot

1

can (approx. 12 oz.) chickpeas, drained

2

Tbsp. tomato puree

1

Tbsp. sunflower oil

1

tsp. ginger root, finely grated

2

crushed garlic cloves

1

tsp. chili powder

1

tsp. ground cumin

1

cup water

Salt

This is a flavorful green accompaniment to any Indian meal, and a vegetarian main dish dish that you can whip up in a flash. I love the burst of flavor that the tomatoes bring to the spinach, and the vitamin C in the tomatoes enhances the absorption of the iron in the greens, boosting the overall nutritional value of the dish. The whole thing takes about 10 minutes to prepare if you’re using pre-washed spinach.

Ingredients:

  • 1 red bell pepper, cut into thin strips
  • 1 lb. spinach leaves
  • 1 large shallot
  • 1 can (approx. 12 oz.) chickpeas, drained
  • 2 Tbsp. tomato puree
  • 1 Tbsp. sunflower oil
  • 1 tsp. ginger root, finely grated
  • 2 crushed garlic cloves
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 cup water
  • Salt

To prepare:

  • Add the ginger and garlic to a heated (medium heat), oiled skillet and stir-fry for half a minute
  • Add the shallot and bell pepper and stir-fry for 5-6 minutes until slightly softened
  • Stir in the chili powder, cumin, and tomato puree. Stir-fry for 2-3 minutes, then pour in the water and bring to a boil
  • Add the spinach and chickpeas and cook for 5-6 minutes, or until the spinach has just wilted
  • Season with salt to taste

Serves 4

Recipe adapted from Fresh Indian by Sunil Vijayakar, cookbook now unfortunately out of print.

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