Curried Chickpeas with Spinach
Curried Chickpeas with Spinach is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Budget Bytes
Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Saut the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).
Add the curry powder and continue to saut with the onion mixture for one minute more.
Add about 1/4 cup of water and to the skillet along with the fresh spinach and continue to saut until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
Drain and rinse the chickpeas.
Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes).
Serve over rice or with bread.
Wine Pairing :
- gruener veltliner
- sparkling rose
Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Curry. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes.