4 Servings
35 Minutes
Allergens
Submitted by Yiskah Fantl
Growing up not keeping kosher, I tasted many different ethnic cuisines. My favorite was always Indian. I even had my first birthday party at an Indian restaurant. I used to bug the Indian kids I went to high school and college with to invite me over for dinner. Since I started keeping kosher I have been on a quest to create delicious and kosher Indian dishes.
In a medium pot, sauté the chopped onions till translucent, about 3-5 minutes. Removed the onions from the pot and set them aside.
Combine the milk, broth, and tomato paste; once boiling, add the spinach, spices, and salt. Cover and let simmer about 15 minutes, stirring every so often.
Remove the pot from the fire and blend with an immersion blender till all the spinach is incorporated. Return the pot back to the fire and add in the chickpeas, onions, and frozen peas. Cover and let simmer for another 12-15 minutes.
Serve over rice or cauliflower rice and enjoy this flavorful dish!
