Spinach and chickpea curry from Fine Cooking Magazine, Apr/May 2014 (page 51) by Liz Pearson

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Notes about this recipe

  • anya_sf on January 01, 2021

    Super quick and easy, very adaptable. I used 1/2 yellow onion, crushed tomatoes, no cayenne or cilantro (out), frozen spinach, and added some cooked, shredded chicken. We had it over coconut rice. Tasty.

  • anniemac on April 06, 2017

    This is very flavorful, fast, and reheats well. What more can you ask? When I heated my lunch leftovers I added some currants, and thought the sweetness was a nice addition. You could also use a chutney. We had it as a main dish, but you could certainly add some chopped chicken or lamb during the sauteeing.

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