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| Chickpea and Spinach Curry - Dietitian's Choice Recipe
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| Servings: 6 Category: Side Dish |
(717 ratings) |
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Nutrition
Information:
Calories:
140
Protein:
8g
Carbs:
27 g
Fat:
2 g
Saturated Fat:
0 g
Sodium:
380 mg
Fiber:
8 g
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Ingredients - 1 cup coarsely chopped onion
- 1 1/2 Tbsp fresh ginger, chopped or grated
- 1 tsp olive oil
- 1 1/2 tsp red curry powder
- 1 19 oz can chickpeas, rinsed and drained
- 1 14 oz can diced tomatoes with liquid
- 1 10 oz bag spinach
- 1/2 cup water
- 1/4 tsp salt (optional)
Instructions - Combine onion and ginger in food processor and pulse until minced.
- Heat oil in large skillet over medium high heat. Add onion mixture and curry. Sauté 3 minutes. Add chickpeas and tomatoes; simmer for 2 minutes.
- Stir in spinach, water and salt. Cook another minute or until spinach wilts.
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