Chickpea & Spinach Curry

A recipe from Vegan with a Vengeance by Isa Chandra Moskowitz


  • 1 (12-ounce) can whole tomatoes (in juice, not puree)
  • 3 Tbsp vegetable oil
  • 2 tsp mustard seeds
  • 1 large onion, cut into 1/4-inch dice (about 2 cups)
  • 4 cloves garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 3 tsp curry powder
  • 3 tsp ground cumin
  • 1 tsp ground coriander
  • 1/8 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/4 tsp asafoetida (see note)
  • 3 cardamom pods
  • 1 tsp salt
  • 10 cups fresh spinach, well rinsed and chopped
  • 4 cups chickpeas, cooked and drained, or 2 (15-ounce) cans, drained and rinsed


Prepare the tomatoes by removing them one at a time from the can, squeezing out the juice, and tearing them into bite-size pieces. Place the prepared tomatoes in a bowl and reserve the juice in the can.
Preheat a medium-size saucepan over moderate heat; pour in the vegetable oil and then the mustard seeds. Let the seeds pop for about a minute (you may want to cover the pot so that the seeds can’t escape), then add the onion; turn up the heat to medium-high and saute for 7 to10 minutes, until the onion begins to brown. Add the garlic and ginger, and saute 2 more minutes. Add spices, salt and 1/4 cup of the reserved tomato juice; saute one minute more. add tomatoes and heat through. Add handfuls of spinach, mixing each addition until wilted. when all the spinach has completely wilted and the mixture is liquid-y, add the chickpeas. Lower the heat, cover and simmer for 10 minutes, stirring occasionally. Taste, and adjust the spices if necessary. Simmer uncovered for about 10 minutes, or until thick, stew-like consistency is achieved.

NOTE: Asafoetida, also called hing powder, is root resin used in small doses in many Indian dishes. It can be tricky to find but course we have here at FOODSTUFFS, you will fall in love with its aromatic scent and flavour.

Posted on September 8, 2015 and filed under main course.