Recipe
Recipe Notes
This quick curry was the second dish I planned for the week, prompting my trip to the grocery store on Sunday…along with everyone else in the northeast! I had no idea canned chickpeas and fresh spinach would be such hot commodities, and I actually had to go to two different stores to find my ingredients. I had planned to use fresh baby spinach but had to resort to using frozen chopped spinach. This was actually a good thing since fresh spinach cooks down so much, but make sure you squeeze as much liquid out of the frozen stuff as you can.
Source: adapted from Everyday Food, January/February 2010
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Kara Cooks and Eats 