Coriander Chickpeas with Spinach and Peas Recipe

ingredients

2 tablespoons vegetable oil
1/2 medium onion
2 cloves garlic
3/4 teaspoon ground coriander
1/4 teaspoon garam masala
1/2 teaspoon red chili flakes
1 can (15 ounce size) chickpeas, rinsed and drained
1 1/2 cup frozen spinach, defrosted and drained
1/3 cup frozen peas, defrosted
1 cup chicken broth, vegetable broth or water
salt and black pepper

directions

Heat oil over medium high in a wok or large skillet. Chop onion and garlic. Add to oil and saute for 3 minutes until slightly caramelized.

Stir in coriander, garam masala and chili flakes. Saute for 30 seconds until aromatic. Add chickpeas, spinach, peas, and broth or water. Bring to a boil, then reduce to a simmer. Put a lid on the pan and let simmer for ten minutes to let the flavors marry.

Remove lid. Stir in salt and pepper to taste. Simmer for another minute or two if still too liquid. Mixture should be moist but not soupy. Serve with rice.

nutrition data

Nutritional data has not been calculated yet.

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