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.