Chickpea and Spinach Curry

Chickpea and Spinach Curry Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
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.

Yield:

3 servings (serving size: 1 1/3 cups chickpea mixture)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

October 2002
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