This is some good stuff! Of course, I am eating this recipe on my own because Grumpy absolutely dislikes chickpeas. He did try it and said it was edible, but he wouldn't be eating it. No big deal. This is going to be my lunch this week for a couple of days and I'm happy with that.
I found this recipe on Cooking Light while searching for vegetarian dishes. It doesn't matter too much to me that Grumpy won't eat it because it doesn't make so much that 1 person couldn't eat it up in a few days. Grumpy should be willing to eat chickpeas though, I have read they are good for diabetics.
Healthy and tasty, I am loving the ginger/curry flavor to the dish. If you like chickpeas and don't mind curry flavor, then this is a definite dish to have on your regular meal rotation.
Chickpea Spinach Curry
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Ingredients
- ½ medium onion , chopped
- 1 tablespoon minced ginger
- 1 teaspoon olive oil
- 2 teaspoons granulated sugar
- 2 tablespoons red curry powder
- 19 ounce chickpeas , drained
- 14 ounce diced tomatoes , undrained
- 4 cups fresh spinach , washed and trimmed
- ½ cup water
- ¼ teaspoon salt
Instructions
- Heat the oil over medium high heat in a large non-stick skillet until hot.
- Add the onion, ginger, curry powder, and sugar. Cook, stirring constantly for 3 minutes, or until the onion has begun to soften.
- Stir in the chickpeas and diced tomatoes. Bring to a boil, reduce heat, and simmer for 2 minutes.
- Stir in the spinach, water, and salt. Cook for 1 minute or until spinach wilts.
honeyb
Man this looks so good. I would love it, unfortunately no one else around here would even try it. sigh
Maybe I could made some for my lunches.
Vera Zecevic
This look so tasty, great recipe!
yung@foodyoo.com
Woo…vegetables curry. I love it. For curry, sometime I add some fresh milk or coconut milk, so the curry becomes creamier. And I like to add potatoes, okra and eggplant to vegetables curry. But if added potatoes, need longer cooking time. 🙂
bellini
I'd share a bowl with you Shelby.