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Chickpea and Spinach Curry

This is from Vegan with a Vengeance by Moskowitz.

  • 3 T vegetable oil
  • 2 t mustard seeds
  • 1 lg onion, chopped
  • 4 cloves garlic, minced
  • 2 T fresh ginger, minced
  • 3 t curry powder (see spices)
  • 2 t ground cumin
  • 1 t ground coriander
  • 1/8 t ground cloves
  • 1/2 t ground cinnamon
  • 1/4 t asafoetida (optional)
  • 3 cardamom pods
  • 1 t salt
  • 12 oz diced tomatoes
  • 10 c fresh greens, chopped
  • 4 c cooked drained chickpeas, or 2 cans, rinsed and drained (see beans)

Preheat a medium saucepan over moderate heat (I must admit I don’t understand this temperature.  I used medium and the seeds kind of burned I think).  Pour in vegetable oil and then mustard seeds.  Let ’em pop a minute with the lid on.  Add onions, turn to medium heat and let fry 7 min until brown.  Turn heat to low, add garlic and ginger, saute 2 min.  Add spices, salt, and tomatoes in juice.  Cook a few minutes, then add greens.  When they have wilted a bit, add chickpeas, and heat everything, testing greens for doneness and covering if necessary.

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