Somali Chickpeas and Spinach

Continuing with the Somali thread, here is one for the vegetarians. It definitely tastes Indian, maybe a little different since its missing ginger. In any case, this will become something I make in mass and freeze.

  • 3-4 C Chickpeas, Cooked
  • 4 C or 1 big-ass bag of Spinach
  • 4 Tomatoes, Chopped
  • 1 Onion, Chopped
  • 4 Cloves Garlic, Chopped
  • 1-2 Serrano Peppers, Chopped
  • 1 T + 1 t Curry Powder
  • 1 t Salt
  • 1 t Ground Black Pepper
  • 3 T Olive Oil
  • 3 T Green Onion, Chopped
IMG_1701 IMG_1702

Heat oil in large pan over medium high heat. Saute onions until golden, 8-10 minutes. Add garlic and serranos, saute for 5 minutes. Add tomato, curry, salt and pepper, stir. In batches, add the spinach and cover until wilted. Stir to mix. On the last batch reduce to low and cook for an additional 5 minutes for flavors to blend. Remove from heat then add green onions.IMG_1703

Personally, not a huge fan of the canned chickpea but they would work well in this dish. If using canned, you could safely omit additional salt. Also, not a huge fan of triple washing spinach myself, so I buy the big-ass bags of pre-washed.

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