I’m a big fan of garbanzos and I love this recipe. It’s easy to make and it’s hugely tasty and satisfying. I found the recipe on the Guardian website and played around with it a little bit — for preference rather than improvement. The original called for kale but for expedience I’ve substituted frozen chopped spinach.
The rest of recipe remains much the same.
2 Tbsp refined coconut oil or canola oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 Tbsp minced fresh ginger
2 Tbsp mild curry powder
1 tsp salt
a Good grinding of black pepper
½ tsp anise seeds (or crushed fennel seeds)
¼ tsp garam masala
½ tsp ground cumin
¼ tsp cayenne (or more or less, depending on how spicy you like it)
1 24 oz can of whole tomatoes
2 15 oz cans garbanzos, rinsed and drained
8 oz (or more) frozen chopped spinach
1 13.5 oz can of coconut milk
For serving: cooked basmati rice and lime wedges
Saute the onion in the oil for 5 minutes.
Add the garlic and ginger and saute briefly.
Add the curry powder, anise seeds, garam masala, cumin and cayenne, and stir in well.
Add the tomato juice from the tin and stir.
Add the salt and pepper.
Chop up the tomatoes in the can or whir them briefly in a food processor. Add to the pot.
Add the garbanzos and mix well.
Cook, covered for about 10 minutes and don’t let it burn.
Add the frozen spinach and make sure any lumps are broken up and cook for another 5 minutes.
Add the coconut milk and heat through.
Check your seasoning.
Serve with basmati rice and a wedge of lime for squeezing over the curry.