Happy Tuesday! I hope you all survived yesterday’s 1000th snowstorm.
Today there’s finally no snow, but the MBTA has shut down all T service and a lot of the normal bus service as well because they just CANNOT handle snow. They need the time to clear off the tracks and get all the trains working again.
Unfortunately, I think that means I cannot get to the gym today even though it’s open, so my Strength Training Part 2 post will have to wait until Wednesday. Boo.
On a happier note, I made an easy Spinach Chickpea Curry last night that was both tasty and very filling. I do not eat enough leafy greens, so it’s great to get in a meal that is packed with them.
Start by chopping up an onion, garlic, and fresh ginger.
Heat a pot with some olive oil over medium heat. Add the onions and cook for about 5 minutes, until translucent. Meanwhile, drain and rinse the chickpeas.
Add the garlic and ginger and cook for a few minutes more.
Add garam masala, cumin, and cayenne and cook for one minute, stirring constantly.
Add the chickpeas and stir to coat with spices.
Add diced tomatoes and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Add spinach in batches, stirring after each handful to wilt.
Split between two dishes and serve!
Here is the recipe, modified from Emma’s Little Kitchen:
- 1 tbsp olive oil
- 1 large onion, peeled and thinly sliced
- 3 large garlic cloves, minced
- 1 pinch piece of ginger, minced
- 2 tsp garam masala
- 1 tsp cumin
- ¼ tsp cayenne pepper (or less if you don’t want it so spicy)
- 1 15oz can chickpeas, drained and rinsed
- 1 15oz can diced tomatoes
- pinch of sugar (optional, to cut through the acidity of the tomatoes)
- 5-6 oz spinach, torn
- Cilantro or lemon juice as garnish, if desired
- Chop the onions, garlic, and ginger.
- Heat olive oil in a large pot over medium heat. Add the onions, and cook for about 5 minutes, until translucent.
- Add the garlic and ginger, and cook for a couple of minutes more, stirring frequently.
- Add the garam masala, cumin and cayenne. Stir constantly and cook for one minute until the spices are toasted.
- Add the chickpeas and stir well so they are covered in oil and spice.
- Add the tomatoes and sugar (if using) and bring to a boil. Give everything a good stir, cover, and simmer for 20 minutes on low-medium heat.
- Add the spinach in batches, and stir until the spinach is wilted.
- At the end of cooking, top with some lemon juice or cilantro if desired.
- Serve alone or on top of rice!