Curried Chickpeas And Spinach With Sweet Tomatoes Recipe

Name: Curried Chickpeas And Spinach With Sweet Tomatoes Recipe
Ingredients: 2 tablespoon olive oil; 1 clove garlic, crushed; 2 teaspoon lemon juice; 1/4 teaspoon curry powder; 2 tablespoon balsamic vinegar; 2 cup chickpeas; 8 cup loosely packed baby spinach leaves; 12 cherry tomatoes; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1/2 cup cashews, chopped finely

Amie Valpone|Feb. 21, 2012 6:33 pm EST

5 (2 ratings)

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Let’s talk chickpeas. I’m talking the kind you cook yourself, not the kind from the cans. Why? Well, because it simply just tastes better when you make them yourself. Doesn’t everything always taste better when it’s homemade? I thought so. This chickpea recipe is quick and easy and can be whipped up in about 10 minutes from start to finish, so I thought it was a must to share with all of you. This chickpea spinach dish is different. It’s refreshing and light with a squeeze of lemon juice, a drizzle of balsamic vinegar, and cashews for extra crunch. I like to keep the dressing light, too so the spinach isn’t drenched in balsamic. This way you can add a little bit here and there depending on what your taste buds are in the mood for. The end result is a delicious, silky dish that pretty much pairs well with anything from chicken to tofu and noodles to fish. And the best part? You can make this entire dish for a mere $10 bucks or so. That’s right, I’m sure you have most of these ingredients right inside your pantry so all you’ll need is some spinach, cherry tomatoes, and maybe some chickpeas if you don’t have them already. Chickpeas and spinach... bring it on.

Servings

2

Ingredients

2 tablespoon olive oil
1 clove garlic, crushed
2 teaspoon lemon juice
1/4 teaspoon curry powder
2 tablespoon balsamic vinegar
2 cup chickpeas
8 cup loosely packed baby spinach leaves
12 cherry tomatoes
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup cashews, chopped finely

Directions

Heat the olive oil together with the garlic in a medium-sized skillet over medium-high heat for 1 minute. Add the lemon juice, curry powder, balsamic vinegar, and chickpeas. Bring to a simmer, then reduce heat to medium.
Continue simmering, uncovered, until liquid is reduced by ½ and the mixture is slightly thickened, about 2 minutes. Add the spinach and cherry tomatoes and cook until wilted, about 4-5 minutes. Add the sea salt and pepper. Remove from heat and transfer to a serving bowl. Sprinkle with the chopped cashews. Enjoy.