in India

Lemony chickpeas and spinach

updated

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Ingredients for 4 servings:

  • 2 tbsp oil
  • 2 garlic cloves, chopped
  • 1 piece(s) fresh ginger, approx. 3 cm, peeled, diced
  • 1 tsp coriander, ground
  • 2 tsp cumin, ground
  • ½ lemon(s), the juice and the grated peel
  • 1 can chickpeas
  • 1 can of tomatoes
  • 225 g spinach, fresh, cleaned
  • possibly water if needed

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Side dish to rice and curry

Heat the oil and sauté the garlic, ginger, coriander, and cumin for 2-3 minutes. Add the chickpeas and grated lemon zest and sauté for a few minutes. Add the tomatoes and simmer, covered, for 15 minutes (adding a little water if there seems to be too little liquid). Add the spinach and lemon juice and simmer for another 5 minutes. Serve with rice and a curry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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