| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 9g | 2g | 45g |
| sugars | fibre | protein | salt |
| 9g | 10g | 12g | 1.38g |
Why I Love Saudi Arabian Spinach and Chickpea Curry
In my culinary journey, I’ve had the chance to savor and create a myriad of recipes. But none have struck a chord quite like the robust and earthy Spinach and Chickpea Curry. A beloved dish hailing from the heart of Saudi Arabia, its bold flavors and wholesome ingredients offer an unforgettable culinary experience.
Exploring Global Cuisines
While my primary culinary expertise lies with the traditional seafood of my home city, Portland, Maine, I find great joy in exploring the vibrant flavors of global cuisines. This particular dish, the Spinach and Chickpea Curry, caught my attention during a virtual cooking workshop with Anthony Bourdain, whose passion for culinary anthropology has always been an inspiration. Its range of spices and the simplicity of preparation make it an ideal family dinner, reminiscent of the nutritious bowls of clam chowder my daughters Erin and Samantha love so much.
Adventures in Flavor
The intricate dance of spices in this Spinach and Chickpea Curry creates an intoxicating aroma and a burst of flavors. From the warmth of freshly crushed cumin and coriander seeds to the fiery kick of cayenne pepper, this dish is a testament to the rich gastronomical landscape of Saudi Arabia. Not to mention, the subtle sweet notes brought by the incorporation of coconut milk, akin to the creamy touch of Atlantic lobster rolls that we so adore back in New England.
Although this dish is fabulous on its own, it can also be complemented by a side of Naan bread or even a refreshing Tabbouleh salad. The versatility of this spinach and chickpea curry makes it an excellent addition to any meal and a sure-fire way to impress guests at your dining table.
Despite originating thousands of miles away from my hometown, this Spinach and Chickpea Curry encapsulates everything I adore about food – native ingredients coming together to create a comforting and tantalizingly flavorful dish. Every spoonful reminds me of why I embarked on this culinary journey, sparking a newfound curiosity for diverse cuisines, and inspiring me to bring these global flavors into my kitchen for my family and readers to savor.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
- 1 (14.5-ounce) can diced tomatoes
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 8 cups packed fresh spinach
- 1/2 cup coconut milk
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh cilantro, chopped for garnish
Method
Step One
Heat the olive oil in a large pan over medium heat. Add the chopped onion, minced garlic, and fresh ginger to the pan. Sauté these ingredients until they become soft and fragrant.
Step Two
While continuing to stir, add the cumin seeds and coriander seeds into the pan. Let these spices toast lightly for about a minute.
Step Three
Next, add the ground turmeric and cayenne pepper to the pan. Stir these spices in, evenly coating the onion, garlic, and ginger.
Step Four
Add the diced tomatoes to the pan, along with the drained and rinsed chickpeas. Mix these ingredients together well to make sure everything is evenly coated with the spice mixture.
Step Five
Gradually add in the fresh spinach. You may need to add a few handfuls at a time, letting it wilt slightly before adding more.
Step Six
Once all the spinach has been added and wilted into the curry, pour in the coconut milk. Stir in salt to taste at this point.
Step Seven
Let the curry simmer for about 10 minutes, or until everything is heated through. Just before serving, stir in the fresh lemon juice.
Step Eight
To serve, ladle the curry into bowls and garnish with freshly chopped cilantro. Enjoy while it’s hot!
