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3 servings (serving size: 1 1/3 cups chickpea mixture)
Photo: Randy Mayor; Styling: Melanie J. Clarke

How to Make It

Step 1

Combine onion and ginger in a food processor; pulse until minced.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts.

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