This is a very simple side dish for chapathis/naan without lot of spices, yet very flavorful and healthy.
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Recipe
Spinach and Chickpeas Gravy Recipe
A very simple recipe for side dish using frozen chopped spinach and chickpeas.
Need To Convert Measurements?Check out the Baking Measurement Chart!
Ingredients
- 2 Tablespoons Oil
- 2 Minced Garlic Cloves
- 1 Finely Chopped Medium Size Onion
- As Per Taste Salt
- As Per Taste Curry Powder/Garam Masala
- 1 Cup Yogurt (I Used Low Fat Yogurt)
- 1 Cup Milk (I Used 2%)
- 1 10 Oz Thawed Frozen Chopped Spinach
- 1 15 Oz Drained And Rinsed Canned Chickpeas
Instructions
- Heat oil in a skillet.
- Add the onion, salt and garlic and cook for 2 minutes.
- Now add the curry powder and cook for another 1 minute.
- Add yogurt, milk, thawed spinach and the drained chickpeas and let it simmer until all the flavors blend together.
My Notes
- The dish was nice and creamy. I actually added a mixture of full cream and milk, that definitely gave a richness to the gravy.
- Be careful while adding salt because the canned chickpeas already has salt in it.
- Update: I did not make the Naan. It's the frozen variety we get in US, Deep Brand. Just heat it in the oven for 2 minutes, it's ready to eat and you get a very nice fluffy naan. I also broil it for another 1-2 minutes to get a crunchy texture. The one in the picture is Garlic Naan and we absolutely love it. It's so handy while entertaining friends also. But be sure to heat it just before eating and serve it immediately or else it tends to dry.
Melissa says
I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit
Cheers,
Melissa
melissa@foodista.com
Editor and Community Developer
Foodista.com -- The Cooking Encyclopedia Everyone Can Edit
Scott (one food guy) says
The spinach and chickpea gravy sounds really good, and the Naan looks great - I'm going to have to look for that brand in my local market. Thanks!
Aneesha says
This is a dish I definetly want to try. Incidentally, I tried a cashew-cream combo to get a thick gravy for curry and I suggested using chickpeas as one of the main ingredient choices, other than paneer. Sharing the same with you: http://blog.felinemusings.com/2008/05/21/rich-creamy-masala-curry-with-paneer/
Madhuram says
Maheswari welcome to my blog. Thank you very much for the lovely comment.
Zlamushka welcome to my blog. I'll definitely look into it and try to participate too.
For Spicy Lovers, Sushma, Swati Raman thank you very much guys.
Spillay, do try the canned version of the chickpeas or any othe beans for that matter. Just be sure to drain it and rinse properly. The taste is as good as freshly made. Even if you cook the chickpeas, if you use a pressure cooker it does not take that much time. Soak it overnight, just pour enough water to cover the chickpeas and leave it for one whistle and move the cooker from the stove.
Spillay says
Hi Madhuram! Wow...wow...and wow! I love spinach and chickpeas, and I can imagine how wonderful it would taste in combination. The only problem I have with cooking chickpeas is the length of time it takes to cook then - yes I do use the dried/raw version and am yet to try the tin version.... (Silly, huh?).
sushma says
Swati Raman says
beautiful combo abd the nan looks awesome...
For Spicy Lovers says
lovely colour combination idea chickpeas and spinach.
Zlamushka says
Hi there, This recipe looks fantastic. Just like the one I made a while ago. It was for my Tried And Tasted Event, we re cooking Carribean this month - up for the challenge? It is about cooking from other blogs, a lot of fun 🙂
Maheswari says
That's a nice combo of spinach and chickpeas.Never thought of that combination before.Looks delicious.Congrats on the award.
Madhuram says
Trupti, Arundathi it's store bought naan. I have made naan earlier, it has come out well also, but it's a very tedious process. Moreover the Deep brand Naans are very good, so we just buy it and do some side dish.
Laksh, your most welcome. Try it sometime. You can add or decrease the yogurt/milk as per your taste. No hard and fast rules. But the taste is very good if you add some cream. A little goes a long way.
SS, yes it's a quick fix recipe. If you have the naans, lunch/dinner is ready within 15-20 minutes. We will also have time for another side dish.
Siri, totally agree with you. Those naans are amazing. Have you tried using the broil for that? If you have not, give it a try. Just keep it for 1-2 minutes, you get the hotel texture exactly. Thanks to you guys for starting the Dining Hall.
Sangeeth thank you for passing another award.
Dee, we are fans of beans too. Especially my husband loves chickpeas. I often make sambar too.
Cilantro, yes it's true. I use the oven most of the days, especially after starting this blog. I atleast switch it on for a couple of minutes to help the fermentation of my idli batter. Today I tried a cookie recipe and it was a TOTAL DISASTER!!!
Cham, Bhags, Sukanya try it definitely. We love it.
Uma, Sagari, Divya thank you very much.
Hetal, the taste is amazing right? There is not much masala going in the dish yet it's very comforting.
TBC we too are fans for those naans. Have you tried their puran poli, it's good too.
Kamala, it's Deep brand Garlic Naan. No problem dear. Actually there are 2 other indian families in our complex. They are my taste testers and they told that they liked it too. Maybe they were polite! 😉 Next time I want to try it using the entire butter specified in the recipe, to see whether the tops come out soft.