Chickpea and Spinach Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Lots of fresh spinach brings the green to this chickpea dish, and curry livens up the flavor. This fiber-rich dish is ready for dinner in less than 10 minutes. Serve with warm pitas or over basmati rice. You can top with a dollop of low-fat plain yogurt to contrast the earthy spices. Ingredients:
1 cup coarsely chopped onion |
1 1/2 tablespoons bottled ground fresh ginger (such as spice world) |
1 teaspoon olive oil |
1 1/2 teaspoons sugar |
1 1/2 teaspoons red curry powder (such as mccormick) |
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1 (14.5-ounce) can diced tomatoes, undrained |
4 cups fresh spinach |
1/2 cup water |
1/4 teaspoon salt |
Directions:
1. Combine onion and ginger in a food processor; pulse until minced.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts.
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