Creamed Spinach with Tofu and Chickpeas
More Spinach, please!
A 100 g (3.5 oz) of raw spinach has so many benefits to offer! Just 3.6 g carbs (sugars 0.4 g, dietary fiber 2.2 g), fat 0.4 g, and 3 g protein. It is a rich source of vitamin A, vitamin C,vitamin K, magnesium, manganese, folate, and iron! It has a high nutritional value and it tastes so good! I try to incorporate into salads, soups, and snacks! Instead of munching on potatoes chips, have you tried just adding olive oil and garlic to the spinach leaves and baking them in the oven for crunchy delicious spinach chips? You definitely have to try it sometime if you haven't! Anyway, today my grandma brought home these fresh spinach leaves and I decided to make my all time favorite spicy creamed spinach with paneer (fresh cheese) and chickpeas. I hope you try it, its delicious!
2 10-oz. bags of fresh/frozen spinach
2 tbsp unsalted butter or 2 tbsp olive oil
1 medium onion (yellow/red)
3/4 cup plain yogurt
1 cup extra firm tofu or paneer
1 cup chickpeas
2-3 green chilis
3 garlic cloves
1 tbsp fresh ginger
1 tbsp garam masala
2 tsp salt
1 tsp freshly ground black pepper
1-2 tsp red chili powder/paprika
1 cinnamon stick
1/2 tomato or 8-10 cherry tomatoes
1 tsp cumin seeds/powder
First, sautee the garlic and cinnamon sticks for 2 minutes, then add the onions and cook until slightly golden brown. Add the green chilis and cherry tomatoes. Cook for 2 minutes.
In a separate pan, add the spinach and cover with water and cook for 5-8 minutes. Drain the spinach.
Transfer the contents (sauteed onion, tomato, garlic, ginger and the spinach) into a blender. Add 1/2 cup water and 3/4 cup plain yogurt ( you can substitute greek yogurt or even milk). You can also use a food processor to puree the mixture. Set aside.
Return to the skillet, add 1 tsp olive oil, cumin seeds and cook until the cumin seeds appear darker in color. Then, add red chili powder/paprika and 1 tsp turmeric. Add in the tofu/paneer and chickpeas and stir. Season with salt, freshly ground black pepper, and garam masala to taste.
Now, add the contents from the blender/food processor to the skillet with chickpeas and tofu/paneer. Cook for 8-10 minutes over medium heat. If the gravy is too thick, add some water if necessary.
Serve alone or with naan, rice, quinoa, or whatever else you prefer :)