Spinach Tomato and Chickpea Curry

I know the real name for this dish is out there, it's kind of chana masala kind of not.  Who cares what its called- it's easy, fast, and only dirties one pan.  Can't complain about that!  It's also happens to be vegan, really filling, and has a huge dose of greens.  It started out looking like a creamy pink soup, then turned orange, and then finally burnt orange, until adding the spinach.  My little toddler slurped it up so I totally think this is kid appropriate- but she happens to like spicy ethnic stuff.

The only negative about this dish (or any curry) to me is that the smell hangs around maybe a bit longer than I'd like.  Might help if I opened windows.

Spinach Tomato and Chickpea Curry
1 can coconut milk (mine was TJ's light)
1 can chickpeas, washed and drained
1 15 oz can diced tomatoes
1 lb bag frozen spinach
1/2 onion, chopped
1 tbsp EVOO
1 tsp minced garlic
2 tbsp curry powder
S&P to taste
sprinkle of garam masala to finish

Cook your onions over medium heat until they start to brown, then add your garlic and cook for another minute.  Add your chickpeas and coat well, cooking for about 2-3 minutes more.  Then add your coconut milk and tomato and stir stir stir!  Let the mixture cook for another 2 minutes and season with salt and pepper.  Then add your curry powder.  The mixture should be bubbling.  Taste it at this point and see how you like it, and adjust accordingly.  Maybe add some red pepper flakes?  Cumin?  Cinnamon?  Whatever you want.  Let the mixture reduce and thicken, then add your thawed spinach.  Continue cooking until spinach is hot, then season with a bit of garam masala and serve.  This makes probably 5-6 servings depending on who's eating it- how hungry, if it's main vs. side etc.

We are big spinach eaters in this house- and I'm always looking for new ways to prepare it.  Tell me- what's your favorite way to eat spinach?  Do you ever "hide" it in foods?  This sounds odd but I want to try a savory spinach bread sometime.

Let me know what you think! XoXoGFG

A No Recipe Recipe- Chickpea Poppers

I'm sure everyone has already made these, I've made them a dozen times, and they keep getting better.  This doesn't really qualify as a recipe, it's just too darn easy.

Rinse and drain three cans of chickpeas and spread them out on a baking sheet.  Pour 2 tbsp of EVOO over and then another 2 tbsp of sea salt, plus whatever seasonings you like.  For instance, a sprinkle of cayenne, chili powder, cumin, or go herby and use some oregano and rosemary.  Toss everything so that all the little duded are well coated.

400 for about 25 min should do it.  I like mine crisp and crunchy, but if you want them a bit softer reduce your baking time.  These make a great snack and can help you reduce your nut intake, if you're so inclined.  What's your favorite way to make chickpea poppers??

Spicy Cabbage, Chickpea, and Sausage Stew

Who doesn't love a big bowl of warming, hearty, healthy, and flavorful stew?  Extra points for cabbage, and double points for spicy.  I'm not sure why exactly, but I used Chinese Cabbage in this stew.  No matter, it turned out great, but use whatever cabbage you like.  This was an eyeballed recipe, so measurements are approx.

Spicy Cabbage, Chickpea, and Sausage Stew
2 large carrots, chopped
3 stalks celery, chopped
1/2 large onion, chopped
1 can chickpeas, rinsed and drained
1 cabbage, ribs removed, torn into smaller pieces
4 cans of reduced sodium stock, can be 1/2 chicken 1/2 veg, homemade whatever you have, all veg, all chicken, whatever.
1/2 can fire roasted tomatoes (this is optional- but i had leftovers from the chicken dip, so i used it)
2 tbsp tomato paste
1 bay leaf
salt and pepper
1/2 tsp (or more) red pepper flakes
sprinkle of thyme and sage
1/2 tsp minced garlic
one package of your favorite spicy sausage, cut into bite sized pieces

Brown your onion in a bit of EVOO in your stockpot.  Then add your celery and carrot and some kosher salt and cook for about five minutes.  Throw in your cabbage, garlic, seasonings, and bay leaf, and stir well.  Add in your fire roasted tomatoes, tomato paste, stock, and chickpeas.  Bring to a high simmer and then reduce heat and simmer for about an hour.  Yum!!!  This is a great way to get in your cruciferous veg, which we could all use more of, women especially.  Enjoy all you gfg'ers out there!  Let me know what you think!  This is a super easy, and super cheap meal.  Try it in the crockpot too!  Eeezy peezy. XoXoGFG