Indian Curry Chickpeas and Spinach with Sour Barberries
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.
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Indian Curry Chickpeas and Spinach with Sour Barberries
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.
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| Servings | Prep Time |
| 4servings | 5minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 1can garbanzo beans
- 6tablespoons avocado oil
- 1/2cup minced shallots
- 1/2cup finelg diced ginger
- 1teaspoon turmeric
- 1/4cup grapefruit juice
- 1/4cup apple cider vinegar
- 3tablespoons barberries
- 4cups spinachorganic
- salt
Instructions
- Soak the barberries in 1/2 cup hot water for 5 minutes. Strain and set aside.
- 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.
- Stir in the chickpeas and simmer for 3 minutes. Add the barberries, cooking for 1 minute and remove the pan from heat.
- 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