– At a great Bay Area Indian cooking class, we made an excellent chickpea spinach curry recipe –
A few weeks ago, some friends and I took an Indian cooking class with a local Bay Area teacher, Rashmi Saini. Rashmi was a wonderful instructor, and we spent the afternoon chopping, stirring, and cooking while enveloped in the pungent aromas of cumin, coriander, and asafoetida. Dinner was a colorful chickpea dish called chana, or a chickpea spinach curry recipe. Not only was it deliciously filling, but it was vegan and gluten free, too! Hallelujah.
I took a series of photos to document the experience, which you’ll find below the recipe. I highly recommend that you look in your area for an Indian cooking class – such a fun way to spend the day!
- One 15 ounce can of chickpea (chole, garbanzo)
- 3 cups chopped spinach (palak)
- 2 medium tomatoes, chopped
- 1 to 2 hot green chili, chopped
- 1/2-inch piece of ginger (adrak), chopped
- 3 tablespoon canola oil
- 1/4 teaspoon asafoetida (hing)
- 1 teaspoon whole cumin seeds (jeera)
- 1/2 sweet onion, finely chopped
- 3 cloves garlic, chopped
- 1 tablespoon ground coriander (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1 cup water
- 1/2 teaspoon garam masala
- More salt and red chili powder to taste
- Drain the chickpeas and rinse well in a colander. Set aside.
- Bring a large pot of water to boil. Lower heat to medium-low and add spinach, simmering for 5 minutes. Drain and set aside to cool.
- In a blender or food processor, blend boiled spinach, tomatoes, green chilies, and ginger until smooth.
- Heat canola oil in a saucepan over medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add asafoetida and cumin seeds to oil. After about 3 minutes, the cumin seeds should begin to pop. Add onions and cook just until they begin to turn brown, then add garlic and cook for another 3 minutes.
- Sprinkle in coriander, turmeric, and red chili powder, stirring and cooking for 2 minutes. Add chickpeas and salt, mashing them lightly with a spatula so they soften.
- Pour in 1 cup water and spinach puree, stirring well to combine. Allow the mixture to cook for 5 more minutes.
- Add garam masala and cook for another minute. Serve hot.