I was looking to clean out my pantry and use up some veggies that I’ve had in the refrigerator for a couple of weeks and put together this recipe. I was craving Indian/Middle Eastern flavors (which you know I love) and put this together. While I listed the exact ingredients I used below, you can substitute olive oil for the sesame and you can use any starch other than potato (perhaps a sweet potato or maybe a rutabaga). I had only baby spinach, but I think kale would also be nice in this.
This is a relatively healthy dish, the only fat is in the oil, which is minimal. The rest of the dish is vegetarian, and in fact vegan. Adjust the spices as you like.
I served it over some whole-grain couscous for a nice meal. Although this ideally serves two people, it is probably enough for three, as I had it for dinner, then again for lunch the next two days.
Indian Chickpea Bowl
- 1/2 onion, diced,
- 3 cloves garlic, chopped
- 1 tsp ginger, chopped
- 1/2 tsp sesame oil (other oil may be substituted)
- 1/8 tsp sea salt
- One 15 oz can of chickpeas
- 1 small red potato (sweet potato or rutabaga can be substituted), diced
- 2 carrots, sliced or diced
- 1/8 – 1/4 cup tomato paste
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 8 oz baby spinach
Saute the onion in the oil on medium-high heat for 2 minutes. Add the ginger and saute for another minute and then add garlic. Sprinkle the salt while cooking.
Add the can of chickpeas (including the liquid), carrots, diced potato, tomato paste and spices. Bring to a low boil. Cover and simmer for 20 minutes, or until the vegetables are soft.
Add the greens, cover and cook for 5 more minutes.