Chickpea and Spinach Curry

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Introduction

Curry powder gives this side dish a taste of India. Serve over brown rice.

Info

Cook Time: 6

Serves: 15 minutes

Ingredients

• 1 cup onion, coarsely chopped

• 1½ Tbsp fresh ginger, chopped or grated

• 1 tsp olive oil

• 1½ tsp curry powder

• 1 19-oz can chickpeas, rinsed and drained

• 1 14-oz can no-sodium-added diced tomatoes with liquid

• 1 10-oz bag fresh spinach, stems removed

• ½ cup water

• ¼ tsp salt (optional)

Directions

1.Combine onion and ginger in food processor and pulse until minced.

2.Heat oil in large skillet over medium high heat.

3.Add onion mixture and curry. Sauté 3 minutes.

4.Add chickpeas and tomatoes; simmer for 2 minutes.

5.Stir in spinach, water, and salt. Cook another minute until spinach wilts.

Tip

• If you don’t have a food processor, chop onion and ginger into small pieces.

Variation

• Try with other beans, such as navy beans, black-eyed peas, or lentils instead of chickpeas. These beans should be cooked before using in this recipe.

Source

• Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource -- original source of recipe