Prep: 20 minutes Cook: 40 minutes
This is my favorite curried garbanzo bean dish. I always have canned garbanzos and tomatoes in my pantry and fresh spinach in my refrigerator so I can prepare this easily whenever I get the urge.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp vegetable broth
- 1 tbsp coriander
- 2 tsp cumin
- 1 tsp turmeric
- 1/4 tsp cayenne
- 14.5 ounce can tomatoes, chopped
- 2-14.5 ounce cans garbanzo beans, drained and rinsed
- 4 ounce can chopped green chilies
- 1 cup water
- 4 cups fresh spinach, chopped
- 2-3 tbsp fresh cilantro, chopped (optional)
Place the onion, garlic and ginger in a large non-stick pot with the vegetable broth. Cook, stirring frequently until onion softens slightly. Stir in the coriander, cumin, turmeric and cayenne. Continue to cook and stir for 1 minute. Add the tomatoes and mix well. Then add the garbanzo beans, green chilies and water. Bring to a boil, reduce heat, cover and cook for 20 minutes. Add the spinach, mix well and continue to cook for an additional 10 minutes. Sprinkle with cilantro before serving, if desired.
Hint: To simplify this dish, leave out the coriander, cumin, turmeric and cayenne, and substitute 2 tablespoons of curry powder.