Another new curry favorite

The hubs and I have really begun to like Indian food - thanks to our friends Rupa and Dibyendu. They introduced us to authentic Indian cooking at their house and now we're kind of hooked.

I made this recipe from Epicurious and it was SO tasty and good! Very easy to make as well. Served over Bastami rice.

I made a few changes though - I used canned chickpeas for a quick meal and did not use the slow cooker but the stove top.

Will certainly be adding this to our regular rotation of vegetarian meals.

Spicy Chickpea and Spinach Curry
Epicurious.com

2 cups dried chickpeas, picked over
8 cups baby spinach leaves
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 kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped

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, 3 to 4 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.

Again you can easily do this with canned chickpeas on the stovetop - it took us about 25 minutes and we made that while the rice was finishing steaming.