Chickpea and Spinach Curry

Chickpea and Spinach Curry
Photo by Randy Mayor


  • 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 teaspoon olive oil
  • ½ cup water
  • ¼ teaspoon salt
  • 1 cup coarsely chopped onion
  • 1 ½ teaspoons sugar
  • 4 cups fresh spinach
  • + 3 more ingredients
    • 1 ½ teaspoons red curry powder (such as McCormick)
    • 1 ½ tablespoons bottled ground fresh ginger (such as Spice World)
    • 1 (14.5-ounce) can diced tomatoes, undrained

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...

View full recipe at My Recipes


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