"This vegetarian dish is easy and requires very little oil. Add ground red pepper if you'd like it spicier. I like to serve this dish with Indian flatbread and yogurt." --CL Reader
Cooking Light MAY 2004
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.
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