*Note: This is a nonfat, medium-spice version. For richer and spicier options, see notes at the end.
Start to finish: 20 minutes
Yield: 2 servings (doubles, triples, etc., easily)
1/2 onion, diced
3 cloves garlic, diced
1 can garbanzo beans, with liquid
2 tablespoons lemon juice
1/2 teaspoon curry powder**
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon garam masala***
1 large bunch spinach (about 2 cups)
Salt to taste
- In a medium saucepan or skillet, saute the onion and garlic in cooking spray until the onion is soft and beginning to brown.
- Add the beans in their liquid, lemon juice, and spices. Cover and simmer for 10-15 minutes, until the beans are soft. (The sauce will cook down and thicken up.)
- Turn off the heat, add the spinach to the pan, and cover again. Let the spinach wilt (about 3 minutes).
- Add salt to taste. Be sure to taste it first, though -- the bean liquid makes it plenty salty enough for me.
- Serve over rice, on its own, with Indian bread, as a side dish... It's terrific no matter how you eat it!
**Curry powder is available in the spice section at pretty much every store, but the quality and flavor varies tremendously. I made my own by mixing 2 tablespoons of cumin, 2 tablespoons of coriander, 2 teaspoons of turmeric, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon ground mustard, and 1/2 teaspoon ground ginger.
***Garam masala is a North Indian spice mixture and should be available in the spice section of most grocery stores. Like most ground spices, it loses some of its flavor and aroma within a few months, so buy it in the smallest quantities possible unless you cook a lot of Indian food.