- 1 12 oz. package frozen spinach leaves
- 1 cup chickpeas (garbanzo beans) already cooked
- 2 tablespoons good curry powder
- 2 cloves garlic, minced
- 1/2 medium onion, chopped
- 2 cups water
Put the frozen blonuke on high for about 3 minutes, enough to
loosen the spinach leaves.
While that's going, put curry powder, minced
garlic and chopped onion in non-stick skillet with no liquid
and sort of toast, moving with a spatula constantly. Be careful
not to let the skillet over heat. I just did it till the spices
seemed to smell a little stronger.
Add the spinach and all its liquid, the chickpeas,
and the remaining 2 cups of water to the skillet. Simmer covered
for about 20 minutes, then uncover for another 15 or so, until
the fluid is reduced to maybe 1/2 a cup. (I'm not sure about
the time, it was Sunday morning and I wasn't in a hurry!)
Serve with plain rice or with rice cooked with
complimentary spices. My rice was a lot spicier than the main
dish.
