Chickpea and Spinach Curry
Chickpea and Spinach Curry
Description
For a quick, nutritious meal with a taste of India, try this Chickpea and Spinach Curry. Serve hot over quinoa or brown rice.
Ingredients
- 1 cup minced onion
- 1? Tbsp fresh ginger root, finely grated
- 1 tsp olive oil
- 1? tsp curry powder
- 1 19-oz can chickpeas, rinsed and drained
- 1 14-oz can no-sodium-added diced tomatoes with liquid
- 1 10-oz bag fresh spinach leaves
- ? cup water
- ? tsp salt (optional)
Directions
- Mince 1 cup of onions.
- Using the fine side of a small grater, grate 1? Tbsp of the ginger root.
- Heat olive oil in large skillet over medium high heat.
- Stir the minced onions, ginger, and curry powder into the heated oil. Saut for 3 minutes, or until onion is lightly browned.
- Add chickpeas and tomatoes; simmer for 2 minutes.
- Stir in spinach, water, and salt. Cook until spinach wilts slightly.
- Serve immediately over cooked, whole grain quinoa or brown rice.
| Nutrition Facts | ||
| Calories (per serving) | 228 | |
| Total Fat | 1.54 g | |
| Saturated Fat | .45 g | |
| Cholesterol | 0 mg | |
| Sodium | 540 mg | |
| Total Carbs | 42 g | |
| Dietary Fiber | 9.9 g | |
| Sugars | 3.52.g | |
| Protein | 9.55 g | |
| Calcium | 130 mg | |
