Indian Garbanzos with Pureed Spinach

  • 1 large bunch fresh spinach
  • 3 tablespoons canola oil
  • 1 medium onion
  • 1 tablespoon minced garlic (1/2 head)
  • 1 tablespoon minced ginger
  • 1 tablespoon NEERA'S Curry Masala
  • 1/2 cup plain yogurt
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 15 oz. can garbanzo beans, diced
  • 1 cup water

Trim, wash and chop spinach. Lightly brown the onion in 2 tablespoons of the oil over medium heat. Add the garlic and ginger, cook briefly. Add the spinach and mix thoroughly. Reduce heat, cover and cook for 10-15 minutes until well wilted. Add a few tablespoons of water if needed. Remove from heat. Let cool and puree in blender or food processor.

Heat remaining oil in a sauce pan. Add garbanzo beans, curry masala and cook for 5-10 minutes. Add pureed spinach, lemon juice, salt, yogurt and blend well. Add the water. Reduce heat and simmer gently for 20 more minutes, letting all the spices meld. Add a bit more water to keep moist.

Stir frequently to avoid scorching. Remove from heat when it reaches a thick consistency. Serve with garlic naan, rice and a cooling yogurt sauce.

Serves 4

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Recipe courtesy of Cinnabar Specialty Foods