Chickpea and Spinach Curry

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 15%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 11.1g
  • Carbohydrate: 45g
  • Fiber: 8.4g
  • Cholesterol: 1mg
  • Iron: 5mg
  • Sodium: 857mg
  • Calcium: 194mg

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

  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.
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