Chickpea Curry In A Hurry
- 1 1/4 cups dried chickpeas, cooked*
- 1/2 cup chickpea cooking liquid
- 1 14.5-ounce can salt free diced tomatoes
- 1 tablespoon garlic powder
- 2 teaspoons curry blend
- 1/3 cup unsweetened dried coconut
- 1 10-ounce box or bag frozen chopped organic spinach
- In a large saucepan simmer chickpeas in 5 cups of water until tender, adding more water as needed. Add rest of ingredients, except for spinach, to the chickpeas & liquid. Bring to boil over high heat, cover and cook over medium heat for 5 minutes. Break up blocks of spinach with fork, cover, and continue cooking until the spinach is cooked, about 5 more minutes. Stir well before serving.
- *Soaking chickpeas in water overnight in refrigerator will reduce cooking time significantly.
chickpeas, chickpea cooking liquid, salt, garlic, curry blend, coconut, spinach
Taken from www.epicurious.com/recipes/member/views/chickpea-curry-in-a-hurry-50168832 (may not work)