This spicy recipe is enjoyable as is for a side dish or piled on top of
rice or another grain for a main meal.
1 onion, chopped
2 cloves garlic, minced
1 jalapeño, minced
2 tablespoons vegan margarine
3/4 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 (15-ounce) can chickpeas, undrained
3 tomatoes, puréed, or 2/3 cup tomato paste
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon salt
1 tablespoon lemon juice
1 bunch fresh spinach
1. In a large skillet, sauté onion, garlic, and jalapeño in margarine until
almost soft, about 2 minutes.
2. Reduce heat to medium-low and add coriander, cumin, and cayenne
pepper. Toast the spices, stirring, for 1 minute.
3. Add the chickpeas with liquid in can, tomatoes or tomato paste, curry
powder, turmeric, and salt and bring to a slow simmer. Allow to cook until
most of the liquid has been absorbed, about 10–12 minutes, stirring
occasionally, then add lemon juice.
4. Add spinach and stir to combine. Cook just until spinach begins to wilt,
about 1 minute. Serve immediately.