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Chickpea and Spinach Curry

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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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