Sunday, March 8, 2015

Curried Chickpeas with Spinach

  • 2 Tbsp. olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 inch fresh ginger
  • 1½ Tbsp curry powder
  • 8 oz spinach (fresh or frozen) I used the fresh spinach
  • 1 (15 oz.) can tomato sauce
  • 1 (29 oz.) can chickpeas
  • Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté all in a large skillet with the olive oil over medium heat until the onions have softened. Add the curry powder and continue to sauté with the onion mixture for one minute more.
  • Add about ¼ cup of water and to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. 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 Naan bread. Enjoy!

1 comment:

  1. Sounds like something new to try, and looks delicious. Thanks for sharing.