Cicero et Spinacium Curry
I realized last week at some point that the slow cooker was making a liar out of me… i used to avoid eating meat at home, but stews and soups are “oh so yummy.” Furthermore, i had an excuse to go to my favourite, but not often enough visited, grocery store - Punjab’s - for chickpeas and garam masala. The recipe makes four VERY large servings - and although i am sure would be very nice with naan or rice, i served it with homemade whole wheat… omnomnom. Also worth noting - reheats particularly well. If you feel adventurous - add some peas or perhaps some paneer?
Ingredients
2 cups dried chickpeas
8 cups baby spinach leaves (that’s a big bag)
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Directions
In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, at least four if not five hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.
