Channah curry with caramelized onions
Ingredients
- 4 cups cooked chickpeas
- 4 cups spinach
- 2 large tomatoes sliced
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp cooking oil
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp ground cumin
- 1/3 cup water
- Sea salt to taste
- Fresh parsley for garnish
Instructions
- Coat the bottom of a pan with 1 tbsp cooking oil, and heat on medium
- heat. Add the onion and some of salt (optional) and stir to coat the
- onions with the oil. Let cook about 5 minutes, stirring
- occasionally. Reduce the heat to prevent the onions from burning or
- becoming dry. You can also add a little more olive oil or water to the
- pan to keep the onions moist.
- Add the garlic and ginger and cook until fragrant. Add the paprika,
- coriander, and cumin and cook for about 1 minute.
- Then, add the chickpeas, the tomatoes, some salt, and the water and
- stir well.
- Reduce the heat to low, and cover the pan partially. Cook for about 15
- minutes.
- Add the spinach and stir well. Cook for about 10 minutes until the
- spinach become tender.
- Garnish with some fresh parsley.
