Author Notes
Inspired in part by tomato ginger soup and in part by my mothers chickpea curry —bronxbaker
Ingredients
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3 tablespoons
neutral oil
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2 teaspoons
cumin seeds
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2
medium yellow onions chopped
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2 tablespoons
fresh ginger minced
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2 teaspoons
minced jalapeno
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3 to 4
cloves garlic minced ( although that makes it quite garliky! so very up to you)
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1/2 teaspoon
tumeric
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1/2 teaspoon
garam masala
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1 teaspoon
ground coriander
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2
15 oz cans chickpeas
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2
28 oz cans crushed tomatoes
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1 cup
Vegetable stock
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2 cups
Water
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1
10 oz box frozen spinach thawed
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1 1/2 cups
Frozen sweet peas thawed
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salt and pepper to taste
Directions
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Heat oil in large pot. When the oil is hot add cumin seeds and cook for about 30 seconds or until fragrant over medium high heat.
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Add onion to the pot and cook about 8 to 10 minutes, until the edges are brown then the ginger, garlic and jalapeno and cook about one or two minutes.
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Add the remaining spices to the pot and cook another minute or two
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Put the crushed tomatoes into the pot and cook for a few minutes then add the chickpeas, broth and water and cook 10 or 15 minutes to let the flavors mingle
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Finally fold in the peas and spinach cooking for only a minute or two
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