Indian Curry Chickpeas and Spinach with Sour Barberries

In Dairy-free, Food Around The World, Gluten-free by Lisa Soldo-JohnsonLeave a Comment

Indian inspired chickpeas and spinach with sour barberry salad marries a combination of flavors inspired by cuisines from around the world.  Vibrant green spinach, fragrant shallots, and zesty ginger sauteed in bright yellow turmeric-infused oil tossed with nutty chickpeas.  This gorgeous salad has a wonderful flavor explosion with every bite.

I absolutely adore barberries.  Often used in Persian cooking, this dried tiny red berry infuses the salad with a beautiful red color and the perfect bit of sour in every mouthful.  This is one of my favorite salads to make when I want a light but hardy salad for lunch or as a side for dinner with chicken, fish, pork, or beef.

If you love to entertain like I do, this is a great salad for a larger crowd.  It’s so easy to make and you can prepare the topping up to a day in advance.  Just reheat and toss it over a fresh bed of organic spinach when you are ready to serve it.

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

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Print Recipe
Indian Curry Chickpeas and Spinach with Sour Barberries Yum
Chickpeas simmered in the aromatic flavors of shallots, ginger, and turmeric, then tossed with fresh spinach and sour barberries. The flavor combinations create an Indian inspired salad that pairs beautifully with meat, fish, and poultry.
Course Soup/Salad
Cuisine India
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Soup/Salad
Cuisine India
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Soak the barberries in 1/2 cup hot water for 5 minutes. Strain and set aside.
  2. Heat the oil in a saute pan over medium heat. Add the shallots and ginger and saute 3 minutes. Add the turmeric and continue to saute for 1 minute. Add the grapefruit juice and apple cider vinegar, simmering 2 minutes until the sauce begins to thicken slightly.
  3. Stir in the chickpeas and simmer for 3 minutes. Add the barberries, cooking for 1 minute and remove the pan from heat.
  4. Place the spinach in a large serving bowl or platter, pour the chickpeas and sauce over the spinach and lightly toss. Dust the salad with salt and serve immediately.
Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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