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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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It's great because it's low in fat, high in fiber, plus it's easy to make. Ingredients:
1 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon curry powder |
1 tablespoon canola oil |
1 (8 ounce) can tomato sauce |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 (16 ounce) can garbanzo beans or 1 (16 ounce) can chickpeas, rinsed and drained, divided |
1 cup reduced-sodium chicken broth or 1 cup vegetable broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
hot cooked couscous (optional) |
Directions:
1. In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender.
2. Stir in the tomato sauce, spinach and 1 cup garbanzo beans.
3. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes.
4. Stir into skillet.
5. Sprinkle with salt and pepper.
6. Cook and stir until mixture is heated through.
7. Serve over couscous if desired.
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