The Amateur Debut

It's about time I contribute to this blog, I'd say. This has been my go-to recipe for the last couple months. It's quick, easy, nutritious, full of good flavor, and I usually have all of the ingredients on hand. We've tried it over rice, cous cous, and quinoa, but we're open to other ideas.

Chickpea and Spinach Curry

-12 oz. canned diced tomatoes
-3T olive oil
-2t mustard seed
-1 large diced onion
-4 cloves garlic
-2T minced fresh ginger
-3t curry powder
-2t ground cumin seed
-1t ground coriander seed
-1/8t ground cloves
-1/2t ground cinnamon
-1t salt
-10 cups spinach
-4 cups chickpeas

Strain tomatoes and save juice. Set aside. In a medium saucepan heat olive oil and add mustard seeds. Let seeds pop, then add onion. Turn up heat to medium high and saute 7-10 minutes, until onions begin to brown. Add the garlic and the ginger and saute for 2 more minutes. Add spices, salt, and 1/4 cup of tomato juice; saute one more minute. Add tomatoes and heat through. Add a handful of spinach until wilted and add the rest of the spinach. Add the chickpeas, lower the heat and simmer until the spinach is cooked. Add pepper and salt as necessary.

Let me know if you have any recommendations after you try it!