Chickpea and Spinach Curry
By á-4131
Yield: 3 servings (serving size: 1 1/3 cups chickpea mixture)
6 points plus
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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
Details
Preparation
Step 1
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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