“You don’t need a silver fork to eat good food.”
Gorgeous Aromatic Side, or Hearty Meatless Main!
You know that perfect pair of jeans that you’ve had for more years than you care to remember? You know the ones, you wear them with a sweatshirt for a quick trip to the grocery store, or throw them on with a cute blouse and an awesome necklace for a Sunday lunch on the patio. Okay guys, maybe you throw them on with some suede loafers and a sports jacket… the point is I’m pretty sure we’ve all got them.
Or how about that amazing actor, who moves effortlessly from large screen to small screen without missing a beat, never seeming too big or small in the wrong direction, always just fitting the space perfectly. I’m thinking Hugh Jackman, but fill in the blank however you see fit.
I respect it in friends too. A friend of mine can have dinner with some pretty heavy hitters in the business world on a Thursday, then head out with her weekend softball team to the local for a few cold ones and some wings, seemingly right at home in either or both situations. Equally content too, that’s the part I really applaud!
As you may have noticed, I most admire it in food… well, okay, if we’re being honest, I just really admire food in general, but I’m trying to make a point here 🙂 To have a handful of dishes in your repertoire that move with ease between not only seasons but also courses. A dish that is as comfortable being the shining star on a Monday night dinner as it is being the side dish at a larger dinner party or even on a brunch menu.
This curried chick pea with tomatoes and spinach is one of those very dishes for me. It’s quick to prepare, easily attainable and affordable ingredients and so very delicious you will want to cook it often.
So next time you’re wondering whether to pair that favourite pair of jeans with the pretty suede pumps or your Converse, remember that this dish will go with either.
Enjoy & Namaste
- 2 tsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 red chile pepper, coarsely chopped
- 1 tbs chopped ginger
- 1½ tsp curry powder
- 1 tsp chili powder
- 2 15-ounce cans chickpeas, rinsed
- 1 24-ounce can whole peeled tomatoes
- 1 head fresh spinach, tough stems trimmed
- Heat olive oil in a large heavy bottom skillet
- Add onions to sweat for 3 or 4 minutes
- Add garlic, shaking the pan to mix with the onion
- Add chilli pepper and ginger, shaking to incorporate... take a moment to enjoy the delicious aroma 🙂
- Add curry powder and chilli powder, stirring to combine and brown the spices
- Add chick peas and tomatoes
- Reduce heat to simmer and allow sauce to reduce slightly and thicken.
- Throw in spinach to wilt and season with S&P as necessary.
- Serve warm with an aromatic rice such as jasmine or basmati or with freshly made pita or naan