SugarRoti Dry Garbanzo with Spinach Recipe

4 servings / 4 steps / 4 ingredients

Garbanzo Nu Spice
January 17, 2021

We’ve added fresh spinach to our SugarRoti Chickpea (Garbanzo) Curry recipe (also known as chana masala or chole) to create another simple, healthy one-pot Indian meal. Using our SugarRoti Garbanzo Nu Spice blend, our dry Garbanzo with Spinach dish can be prepared in 30 minutes using only 4 fresh ingredients. Make this dish vegan by using olive oil instead of ghee (clarified butter).

Enjoy over rice, couscous, quinoa, or with a roti (also known as chapati – a round flatbread from India) or by itself.

Shop

10m

Prep Time

20m

Cook Time

30m

Total Time

Spice Level

ingredients

1 SugarRoti Garbanzo Nu Spice Package
3 tablespoons olive oil or ghee (clarified butter)
1 medium yellow onion, finely chopped (approx. 2 cups)
2 10 oz packages frozen chopped spinach, thawed and drained well
2 15.5 oz cans garbanzo beans, drained

optional

1 medium serrano chili, finely chopped (remove seeds for a milder spice)
sour cream or yogurt, to taste
¼ cup fresh cilantro, chopped

preparation

Heat oil in a large saucepan over medium heat. Add SugarRoti Garbanzo Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add onions, serrano and sauté until onions are tender (4-5 min).
Stir in spinach, garbanzo beans and sauté (5-10 min).
Remove chili pepper, curry and bay leaves. Stir in sour cream or yogurt and garnish with cilantro before serving.

*Leftovers can be refrigerated up to 3 days or frozen