Chickpea Curry

I don't know if my daughter is strange or if I'm just lucky or if all kids naturally like curry but no parents were brave enough to try... but my daughter loved this dish.  Except the spinach.  Which is weird, because she loves spinach, but she doesn't like green things in her food.  Toddlers.

Chickpea Curry

Ingredients

1 cup basmati rice, cooked
2 tsp olive oil + 1 tbsp
1 onion, diced
3 garlic cloves, minced
1 tbsp ginger, grated
4 tsp curry powder
2 cans Chickpeas, rinsed and drained
2 cups cauliflower, roasted
1 pint cherry tomatoes, roasted
4 cup spinach
1 tbsp cilantro, chopped
salt and pepper to taste

Directions

Preheat oven to 400 degrees. Toss cauliflower and tomatoes in one tablespoon of olive oil, salt and pepper. On a baking sheet roast cauliflower and cherry tomatoes until golden brown for about 20 minutes.

Meanwhile, in a medium pot, heat oil over medium heat and add onion; stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder; stirring until fragrant about 1 minute. Add chickpeas, roasted tomatoes, and 2 cups water; bring to a boil over high. REduce heat to medium, cover, and gently simmer for 8 minutes.

Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender about 8 minutes. Stir in spinach and cilantro and season with salt and pepper. Serve immediately on a bed of basmati rice and sprinkle with additional cilantro if desired.



Original link:
http://www.katiescucina.com/2012/01/chickpea-curry/