San Francisco has brought out a whole new food palette to me. The different varieties of restaurants and the amazing ethnic foods avaliable here are out of this world. I grew up in the suburbs where chain restaurants where pretty much all that was avaliable to us. Moving to a city like this, you rarely come across a chain restaurant, every place is local and a mom and pop kind of place. It is awesome.
I’d never tried Indian food before moving here and to be honest never appealed to me. But San Francisco is getting to me in more ways than one. Food holds a special place in my heart and food holds a special place in San Francisco’s heart, thankfully we share the love.
Chickpea & Spinach Curry
Recipe adapted from JenlovesKev
- 1/2 cup red onion, chopped
- 2 cloves garlic, minced
- 1 1/2 t fresh ginger, minced
- 2 T olive oil
- 2 t curry powder
- 14 oz can of diced tomatoes
- 14 oz can of chickpeas, drained
- 1 lb of fresh baby spinach leaves
- fresh cilantro chopped
- Salt and pepper to taste
In a skillet heat oil and saute onion, garlic and ginger until golden. Add curry powder and mix all together. Add diced tomatoes and chickpeas and bring to a boil. Reduce heat and simmer letting sauce thicken up a little about 10 mins. Right at the end add spinach and cilantro. Cook just till wilted. Serve over brown rice.