Curried Chickpeas and Spinach
I ran across this delicious and healthy vegetarian dish on BudgetBytes. It's tasty, filling and the flavors are rich, deep and savory. It's great served with naan bread, pita or on a bed of rice.
Servings: 4 servings
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.