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eHow Video: Curried Chickpeas with Mushrooms & Greens

BeansandGreensnohands1

There are few things that I love more than beans and greens. At the moment, I can only think of two and they are my husband and my dog. I literally have beans and greens every single day. At least once. This blog probably should have be called “beans and greens.” Honestly, my whole life should just be called “beans and greens.”

I’m not the only one who thinks beans and greens are two of the most delicious foods on the planet. In fact, most of the world shares my fondness, which is why they appear together in cuisines all across the globe, from Southern BBQ black-eyed peas and collard greens, to Italian cannellini bean stew with kale, to Ethiopian spiced mung beans and cabbage. In addition, beans and greens combine high protein and fiber with disease-fighting antioxidants and phytochemicals making them one mighty nutrition power couple.

So obviously, I just had to include a recipe with beans and greens for this series. My struggle, though, was deciding which one to pick because there are so many that I absolutely love. If I had to pick my favorite bean it would have to be the garbanzo bean (a.k.a. the chickpea) and some of most favorite beans and greens dishes are Indian, so I thought this recipe would fit the bill perfectly. If you love Indian food, as Mr. Goldhouse and I do, this is bound to be a new favorite. But if you are somewhat new to Indian food or sharing it with people who are, this dish is mild enough to be a nice introduction into one of the world’s most wonderful cuisines.

Feel free to eat on its own or with a side of brown basmati rice. Enjoy!

(Serves 3-4)
Ingredients:
Curry Mixture:
1/2 tablespoon coriander
1/2 tablespoon garam masala
1/8 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon turmeric
3 cups chopped cremini mushrooms
1 onion, minced
1 tablespoon minced ginger
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
1/2 cup tomato puree
3 cups chickpeas (or two 15 oz cans or one 28 oz cans)
1 10 oz package of frozen spinach, de-thawed (or any other dark leafy green)
1/2 cup nondairy milk, such as soy or almond
1 tablespoon lemon juice

Instructions:
1. Combine spices in the curry mixture and set aside.
2. Saute the onions in a tablespoon or two of water until slightly browned, about 5-10 minutes. Then add the ginger and garlic, and saute for another minute.
3. Add the tomato puree and curry mixture. Stir for another 5-10 minutes.
4. Add the mushrooms and saute until they start to soften, about 3-5 minutes.
5. Add the chickpeas and spinach, and stir until the water has evaporated.
6. Add the nondairy milk and 1/4 – 1/2 cup of water (depending on your desired thickness) and bring to a boil.
7. Add the lemon juice and salt to taste, and turn off the heat. Garnish with cilantro and serve.
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