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Chickpea and Spinach Curry

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 3 servings (serving size: 1 1/3 cups chickpea mixture)
Lots of fresh spinach brings the green to this chickpea dish, and curry livens up the flavor. This fiber-rich dish is ready for dinner in less than 10 minutes. Serve with warm pitas or over basmati rice. You can top with a dollop of low-fat plain yogurt to contrast the earthy spices.

Ingredients

  • 1 cup coarsely chopped onion
  • 1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons red curry powder (such as McCormick)
  • 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups fresh spinach
  • 1/2 cup water
  • 1/4 teaspoon salt

Nutrition Information

  • calories 247
  • caloriesfromfat 15 %
  • fat 4 g
  • satfat 0.6 g
  • monofat 1.6 g
  • polyfat 0.9 g
  • protein 11.1 g
  • carbohydrate 45 g
  • fiber 8.4 g
  • cholesterol 1 mg
  • iron 5 mg
  • sodium 857 mg
  • calcium 194 mg

How to Make It

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

  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.