This dish always starts out as a filling for samosas but never quite makes it that far. I have little hands and those of my teen, swiping bits of chicken or chickpeas from the dish until there isn’t enough left for the samosas. So now I just serve it alongside steamed rice, either basmati, jasmine, or brown rice. Inexpensive and flavorful, the chickpea is an under rated food. They boast 17 grams of protein, 15 grams of dietary fiber, and 69% of your iron intake based on a 2,000 calorie diet. Also loaded with folate, potassium, and calcium, the star of this dish really is great nutrition for your toddlers, the nursing mother, and expectant mothers. You can easily omit the chicken or substitute tempeh for a vegan dish.
- 1 can garbanzo beans, drained and rinsed
- 1 pound ground chicken
- 1 bunch spinach, washed thoroughly, leaves only
- 1 beefsteak tomato, seeded and diced
- 1 white onion, diced
- 3 cloves garlic, minced
- 1/4 teaspoon tumeric powder
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1/4 cup vegetable broth
- salt to taste
Toast tumeric, cumin, cinnamon, curry powder and cayenne in a heavy skillet on medium heat. I use a large cast iron dutch oven to make this dish. Add olive oil and saute onion until translucent. Add garlic and cook for one minute. Add chicken and cook until lightly browned. Add chickpeas and mix well. Add vegetable broth and cover, allowing to cook for five minutes. Uncover and add spinach, stirring until gently wilted. Add tomatoes and cook one minute. Salt to taste and serve hot alongside steamed rice of your choice.
Babywearing, cloth diapering, breastfeeding twin Momma sharing my insights.