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Chickpea + Chicken & Spinach Curry
Serves 4 | Prep Time: 10 minutes | Cook Time: 35-45 minutes
If you love spice, this is for you! I’ve included a meat and vegetarian version. Makes great leftovers…if there’s any.
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (can sub sweet potato {equal weight) for a vegetarian version)
- 2 onions, medium dice
- 4 garlic cloves, crushed
- 1, 1-inch piece of fresh ginger, micro planned
- 1 jalapeno, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons ground turmeric
- Kosher salt and freshly ground black pepper
- 100g dried red lentils
- 1, 15oz can chickpeas
- 2 cups chicken or vegetable stock
- 1, 15oz can crushed tomato
- 1-2 bunches spinach (depending on size)
- Juice of 1/2 lemon
Chef Tips
If making the vegetarian version, add the sweet potato in place of the chicken and reduce the cooking time 10-15 minutes.
Preparation
Step 1
Saute the onions in a good amount of olive oil; about 5 minutes. Add in the onions, garlic, ginger, jalapeño, dried spices and a pinch of salt. The aromas are going to beautifully perfume you’re kitchen immediately. Add in the chicken and stir, coating the chicken in the spice mixture
Step 2
Add the lentils, chickpeas, stock and tomato. Season with salt, and bring to a simmer; cook for about 30 minutes so the flavors really meld together and the chicken is tender. Alternatively, you can place in a 350F oven for the same time.
Step 3
Once you like the seasoning of the curry, stir in the garam masala, lemon juice and spinach until just cooked and wilted.