Rating: 4 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 2002

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Read the full recipe after the video.

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine onion and ginger in a food processor; pulse until minced.

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  • 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.

Nutrition Facts

247 calories; calories from fat 15%; fat 4g; saturated fat 0.6g; mono fat 1.6g; poly fat 0.9g; protein 11.1g; carbohydrates 45g; fiber 8.4g; cholesterol 1mg; iron 5mg; sodium 857mg; calcium 194mg.
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