Chickpea and Spinach Curry

Yield: 3 servings (serving size: 1 1/3 cups chickpea mixture) 6 points plus
Chickpea and Spinach Curry
Chickpea and Spinach Curry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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