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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This vegetarian dish is easy and requires very little oil. Add ground red pepper if you'd like it spicier. I like to serve this dish with Indian flatbread and yogurt. -CL Reader Ingredients:
1 teaspoon olive oil |
1 1/2 cups chopped onion |
1 teaspoon bottled ground fresh ginger (such as spice world) |
2 garlic cloves, minced |
1/4 cup water |
2 tablespoons tomato paste |
2 cups chopped spinach |
1 teaspoon chili powder |
1/8 teaspoon salt |
1 (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained |
1 teaspoon fresh lemon juice |
1 cup hot cooked basmati rice |
lemon wedges (optional) |
grated lemon rind (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 4 minutes or until mixture begins to brown. Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, salt, and chickpeas; cover. Reduce heat; cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice. Serve over rice. Garnish with lemon wedges and rind, if desired.
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