Flavorful and Easy Curried Chickpeas and Spinach: A Budget-Friendly Delight
Looking for a quick, healthy, and incredibly flavorful vegetarian meal? This recipe for Curried Chickpeas and Spinach, inspired by Budget Bytes, is a fantastic option that’s both budget-friendly and satisfying. With its rich, deep, and savory flavors, this dish comes together in under 30 minutes and is perfect served with naan bread, pita, or over a bed of fluffy rice.
Why You’ll Love This Curried Chickpeas and Spinach Recipe
This Curried Chickpeas and Spinach recipe is a winner for several reasons. It’s packed with plant-based protein and fiber from the chickpeas and the nutritional benefits of spinach. The aromatic blend of curry powder, garlic, ginger, and onion creates a deeply satisfying and savory flavor profile that will tantalize your taste buds. Plus, with minimal prep time and a quick cooking process, it’s an ideal meal for busy weeknights.
Making Your Own Delicious Curried Chickpeas and Spinach: A Simple Guide
Creating this tasty Curried Chickpeas and Spinach is surprisingly easy and requires just a few simple steps. Here’s how to bring this flavorful vegetarian dish to your table:
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 ½ tablespoons curry powder
- 8 oz fresh spinach (or frozen)
- 15 oz can tomato sauce
- 32 oz can chickpeas, drained and rinsed
- Water (about ¼ cup if using fresh spinach)
Instructions:
- Sauté Aromatics: Dice the onion, mince the garlic, and grate the fresh ginger. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it softens, about 3-5 minutes. Stir in the minced garlic and grated ginger and sauté for another minute until fragrant.
- Add Curry Powder: Sprinkle the curry powder over the onion mixture and continue to sauté for one minute more, stirring constantly to toast the spices and release their flavor.
- Wilt the Spinach: If using fresh spinach, add about ¼ cup of water to the skillet along with the spinach. Sauté until the spinach has wilted down significantly. The water will help steam and wilt the fresh spinach. If using frozen spinach, add it directly to the skillet (no extra water needed) and cook until thawed and heated through.
- Add Chickpeas and Tomato Sauce: Drain and rinse the chickpeas thoroughly. Add them to the skillet along with the can of tomato sauce.
- Simmer and Heat: Stir everything well to ensure the spices are evenly distributed in the sauce. Let the mixture simmer and heat through for about 5 minutes, allowing the flavors to meld together.
- Serve: Your flavorful Curried Chickpeas and Spinach is ready to serve! Enjoy it hot over a bed of rice, with warm naan bread, or alongside pita bread for dipping.
Serving Suggestions for Your Curried Chickpeas and Spinach
This versatile Curried Chickpeas and Spinach is delicious on its own but can be enhanced with various accompaniments:
- Serve over basmati rice or brown rice for a complete meal.
- Pair with warm naan bread or pita bread for scooping up the flavorful sauce.
- Garnish with fresh cilantro for a touch of freshness.
- A dollop of plain yogurt or a drizzle of coconut milk can add creaminess.
- For an extra layer of flavor, add a squeeze of lemon or lime juice before serving.
Enjoy This Quick and Healthy Vegetarian Curry
This Curried Chickpeas and Spinach recipe is a fantastic way to enjoy a flavorful and nutritious vegetarian meal without spending a lot of time in the kitchen. Its simple ingredients and easy preparation make it a go-to dish for busy individuals and anyone looking for a satisfying and healthy curry. Enjoy this budget-friendly and delicious delight!
Curried Chickpeas and Spinach
DESCRIPTION
INGREDIENTS
INGREDIENTS
- 2 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 1 inch fresh ginger
- 1 1/2 tbsp curry powder
- 8 oz spinach fresh ( or frozen)
- 15 oz tomato sauce (can )
- 32 oz chickpeas (can )
INSTRUCTIONS
INSTRUCTIONS
- Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).
- Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about 1/4 cup of water and to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
- Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.
