Spicy Chickpea and Spinach Curry - Indian - 8 pts

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* Exported from MasterCook *

 

Spicy Chickpea and Spinach Curry - Indian - 8 pts

 

Recipe By :Melissa Clark

Serving Size : 4 Preparation Time :0:00

Categories : 6 qt cooker LowFat (Less than 15%)

Oval Spicy

Vegan WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups dried chickpeas -- picked over

8 cups baby spinach leaves

2 cans diced tomatoes -- (15-ounce)

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon garam masala -- *see Note

1/2 teaspoon ground turmeric

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh cilantro -- chopped

 

In large bowl, combine chickpeas and enough cold water to cover by two inches.

Cover and refrigerate 8 hours or overnight.

 

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on

high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach,

tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2

teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in

remaining 1/2 teaspoon salt, stir in cilantro and serve.

 

Cook's note: This recipe was originally prepared in an oval, 6-quart slow

cooker.

 

In large bowl, combine chickpeas and enough cold water to cover by two inches.

Cover and refrigerate 8 hours or overnight.

 

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on

high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach,

tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2

teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in

remaining 1/2 teaspoon salt, stir in cilantro and serve.

 

Makes 4 servings.

 

This recipe uses dried chickpeas, which must be soaked at least 8 hours or

overnight. Depending on their age, chickpeas can take more or less time to

soften during cooking, so use the cooking time as a guideline, not a rule. Check

the chickpeas occasionally — if they seem too dry, add additional water in 1/4

cup increments.

 

*Garam masala is a blend of dry-roasted, ground spices from India. It can be

found in Indian markets and in the gourmet section of some supermarkets or

kalustyans.com.

 

Description:

" 8 pts "

Cuisine:

" Indian "

Source:

" Epicurious, February 2007 "

S(Formatted by Chupa Babi):

" 02.08.08 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 404 Calories; 7g Fat (14.7% calories from

fat); 22g Protein; 68g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 1022mg

Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 1423 0 0 0 27171 0 0 0 0

 

 

 

 

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