2 servings (serving size: about 1 cup chickpea mixture and 1/2 cup rice)
Randy Mayor; Cindy Manning Barr
1 teaspoon olive oil
1 1/2 cups chopped onion
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 garlic cloves, minced
1/4 cup water
2 tablespoons tomato paste
2 cups chopped spinach
1 teaspoon chili powder
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained
1 teaspoon fresh lemon juice
1 cup hot cooked basmati rice
Lemon wedges (optional)
Grated lemon rind (optional)
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 4 minutes or until mixture begins to brown. Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, salt, and chickpeas; cover. Reduce heat; cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice. Serve over rice. Garnish with lemon wedges and rind, if desired.
I liked this recipe, but my husband was not too thrilled with it. Next time, I'll leave out the tomato paste to see if he likes it (that seemed to be his issue with it). I'll probably double the spinach as others have suggested.
Quick, easy, and delicious. Once I had all the ingredients prepped, it came together in about 15 minutes. I took some other reviewers' comments and added more ginger, spices, and tomato paste. Next time I will cook the chickpeas longer and then maybe even triple the spinach. A dollop of yogurt (I used Fage plain) is a must. I will definitely make this again and again. Finally, a vegetarian meal that isn't pasta and isn't only so-so. If I had vegetarian friends, I'd serve this to them in a heartbeat. Husband liked it, but didn't rave like I did.
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