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.
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
How to Make It
Combine onion and ginger in a food processor; pulse until minced.
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.
I followed the suggestions of some of the other reviewers and added used chicken broth (vegetable broth would probably have the same effect of adding flavor), garlic, some tomato paste and (the piece de resistance) a little cream cheese. It's like Indian comfort food - flavorful, without being spicy. I served it over basmati rice. I made one cup of rice, but it was too much for the amount of sauce. Next time, I'll make 3/4 cup.
Fast and easy! Not bad freshly cooked, but lay down on a bed of rice in a food saver container, suck all the air out, and toss it in the fridge. Over night, the beans and rice will soak up all the spice and flavor. The leftovers taste better than freshly made! No kidding!
i was worried about how much flavor this would actually have based on some of the comments, so i used fresh tomatoes and well as garbanzo beans that i previously cooked. in addition, i added 4 cloves of garlic and 1/3 tsp of tomato paste...all that has made for an extremely yummy meal. last note: i live in colombia, curry paste is QUITE expensive, so i just used curry powder. :) enjoy your meal everyone!
Happened to have some Vindaloo curry paste so I used that, which I'm sure helped, but I also put in a couple of tablespoons of light cream cheese, inspired by a similar recipe on an Australian web site that called for something called "Philadelphia Cream for Cooking." Made it really rich-tasting without adding a lot of calories. Just as good as Indian buffet food, fresher, probably healthier, and incredibly quick.
This isn't a 'get out the china' recipe but it was fast and filling. At first I thought it could use a bit more curry; the jury's still out on that one. I didn't use a food processor, but chopped the onion and ginger quite fine. Next time I probably will increase the ginger and the curry just a bit, but it was really tasty just as it was. It'll be one I make frequently.
I served this as a side dish over rice. I didn't have red curry powder so used 1/4 t. cumin and 1/2 t. sriracha (sp?)sauce for a half recipe. So tasty for so little time and expense, this will be a repeat at our house.
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