Curry powder gives this side dish a taste of India. A white-hot combination of curry powder, chickpeas, and real vegetables is exceptionally made tangy and cooked to smooth perfection.
Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe
- Cook Time: 15 minutes
- Serves: 6
- 1 cup onion, coarsely chopped, red only
- 1 ½ tbsp. fresh ginger, chopped or grated
- 1 tsp. olive oil
- 2 ½ tsp. curry powder
- 1 x 19-oz. can chickpeas, rinsed
- 1 x 14-oz. can no-sodium-added diced tomatoes with liquid
- 1 x 10-oz. bag fresh spinach, stems removed
- ½ cup water
- ¼ tsp sea salt
- Combine onion and ginger in food processor and pulse until minced.
- Heat oil in a large skillet over medium high heat.
- Add onion mixture and curry. Sauté 3 minutes.
- Add chickpeas and tomatoes; simmer for 2 minutes.
- Mix with the spinach, water, and salt. Cook another minute until spinach wilts. Serve over brown rice.
- If you don’t have a food processor, chop onion and ginger into small pieces.
- Try with other beans, such as navy beans, black-eyed peas, or lentils instead of or in addition to chickpeas. These beans should be cooked before using in this recipe.
Servings: 5 tablespoons per plate or ramekin