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CURRIED CHICKPEAS WITH SPINACH

Edit
I couldn’t stop sneaking spoonfuls of this dish as I photographed it—it was just that flavorful. The simple tomato sauce is kicked up a few notches with curry powder (hot or mild, your choice) and would probably be good poured over just about any vegetables. I like this combo of spinach and chickpeas because it’s filling, very nutritious, and just down right pretty.


I served my curried chickpeas with spinach over rice, but it would also be awesome with some naan to soak up the sauce instead.

CURRIED CHICKPEAS WITH SPINACH RECIPE
These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling! Plus they freeze great!



 INGREDIENTS

  • 2 Tbsp olive oil 
  • 1 small onion
  • 2 cloves garlic 
  • 1 inch fresh ginger
  • 1 1/2 Tbsp curry powder
  • 8 oz spinach fresh or frozen
  • 15 oz can tomato sauce 
  • 29 oz can chickpeas

INSTRUCTIONS

  1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).
  2. Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about 1/4 cup of water and to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
  3. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.