Claire Yabraian's Chickpea Curry in a Hurry



1 (14.5 oz.) can mild Ro-Tel tomatoes

1 (10 oz.) package frozen spinach

1 ¾ c. cooked chickpeas or 1 (15 oz.) can (drained if non-organic or reserve liquid if organic)

½ c. chickpea cooking liquid drained from organic can (or water). Don’t add extra water!

1 Tbsp. minced garlic

2 tsp. mild curry blend (including coriander, cumin, mustard seed, fennel seeds, turmeric, cinnamon, cayenne
(Claire uses Penzy’s with a pinch of mustard & a pinch of cayenne)

1/3 c. unsweetened, dried coconut

½ tsp. salt or to taste




In a large pot, mix all ingredients.

Bring to a boil over high heat, then cover and cook on medium heat for 5 minutes.

If necessary, break up the block of frozen spinach with fork.

Cover and continue cooking until spinach is cooked, about 5 more minutes.

Stir well.

Serve with rice.

Makes 2-3 large servings or 4-5 small servings