Chickpea Masala
(From Nava) I’ve always been too lazy to roast and grind and mix and measure all the myriad spices that create the deep flavors of Indian cuisine. Now, if you crave Indian flavors, you have an option other than going out to eat or take-out — just grab a jar of Indian simmer sauce. This dish takes only about ten minutes to make, even if you move at a glacial pace.
Add a hot cooked grain to the meal if you’d like. Whole-grain couscous works well and fits with the minutes-to-the-table pace of the meal.
Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Hannah Kaminsky.
Serves: 3 to 4
Two 15-ounce cans chickpeas, drained and rinsed
1 large or two medium tomatoes, diced
12-ounce jar or container Indian simmer sauce (see Note below)
4 to 5 ounces baby spinach
1/4 to 1/2 cup fresh cilantro, chopped
Combine the chickpeas, tomato, and sauce in a pan and heat to a simmer.
Add the spinach, cover, and cook until it wilts down. Then, stir it all in.
Stir in the cilantro and serve.
Note: For this dish, I usually choose Madras Curry, which is fairly spicy. You can use any other vegan variety of this kind of sauce you prefer. Goan coconut, tikka masala, and jalfrezi are usually vegan, but check labels to make sure.
Quick, Easy, Protein, Beans, Indian, Main Dish, Entrée, No Nuts, Nut-Free
(From Nava) I’ve always been too lazy to roast and grind and mix and measure all the myriad spices that create the deep flavors of Indian cuisine. Now, if you crave Indian flavors, you have an option other than going out to eat or take-out — just grab a jar of Indian simmer sauce. This dish takes only about ten minutes to make, even if you move at a glacial pace.
Add a hot cooked grain to the meal if you’d like. Whole-grain couscous works well and fits with the minutes-to-the-table pace of the meal.
Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Hannah Kaminsky.
Serves: 3 to 4
Two 15-ounce cans chickpeas, drained and rinsed
1 large or two medium tomatoes, diced
12-ounce jar or container Indian simmer sauce (see Note below)
4 to 5 ounces baby spinach
1/4 to 1/2 cup fresh cilantro, chopped
Combine the chickpeas, tomato, and sauce in a pan and heat to a simmer.
Add the spinach, cover, and cook until it wilts down. Then, stir it all in.
Stir in the cilantro and serve.
Note: For this dish, I usually choose Madras Curry, which is fairly spicy. You can use any other vegan variety of this kind of sauce you prefer. Goan coconut, tikka masala, and jalfrezi are usually vegan, but check labels to make sure.
Quick, Easy, Protein, Beans, Indian, Main Dish, Entrée, No Nuts, Nut-Free