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Chickpea and Spinach Curry

Chickpea and Spinach Curry




Chickpea and Spinach Curry

Chickpea and Spinach Curry

For a quick, nutritious meal with a taste of India, try this Chickpea and Spinach Curry. Serve hot over quinoa or brown rice.


  • 1 cup minced onion
  • 1½ Tbsp fresh ginger root, finely grated
  • 1 tsp olive oil
  • 1½ 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
  • ½ cup water
  • ¼ tsp salt (optional)


  1. Mince 1 cup of onions.
  2. Using the fine side of a small grater, grate 1½ Tbsp of the ginger root.
  3. Heat olive oil in large skillet over medium high heat.
  4. Stir the minced onions, ginger, and curry powder into the heated oil. Sauté for 3 minutes, or until onion is lightly browned.
  5. Add chickpeas and tomatoes; simmer for 2 minutes.
  6. Stir in spinach, water, and salt. Cook until spinach wilts slightly.
  7. Serve immediately over cooked, whole grain quinoa or brown rice.
 Nutrition Facts 
 Calories (per serving)
 Total Fat     1.54 g 
   Saturated Fat
   .45 g 
    0 mg  
   540 mg 
 Total Carbs     42 g 
     Dietary Fiber     9.9 g 
     Sugars   3.52.g 
 Protein     9.55 g 
 Calcium     130 mg 


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