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When I lived in Vancouver my favourite takeout was from a teeny Thai restaurant called Thai Away Home – they had Swimming Rama with chicken and spinach I could have eaten every night of the week. I made an impromptu version with chickpeas recently that was a hit – inexpensive and quick to prepare too, which is exactly what I want on Fridays.Chickpea & Spinach Swimming Rama

canola or olive oil, for cooking
1 small onion, peeled and chopped
1 19 oz. (540 mL) can chickpeas, rinsed and drained
2-3 garlic cloves, crushed or chopped
1 Tbsp. grated fresh ginger
1 tsp. curry paste or powder
1 14 oz. (398 mL) can coconut milk, light or regular
1/2-1 cup jarred chunky salsa
1 heaping spoonful peanut butter
chopped fresh cilantro (optional)
a big handful of fresh spinach, torn
salt, to taste

streamed rice, for serving

In a large, heavy skillet set over medium-high heat, heat the oil and sauté the onion for 3-4 minutes, until soft. Add the chickpeas, garlic, ginger and curry paste and cook for another 2-3 minutes, until the chickpeas start to pop and smell fragrant.

Add the coconut milk, salsa, peanut butter and cilantro (if you’re using it) and cook for about 20 minutes, stirring often, until the mixture thickens. Add the spinach and cook for a minute or two, until it wilts. Season with salt to taste and serve over rice. Seves 4.

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