Chickpea & Spinach Curry
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Chickpea & Spinach Curry

Prep: 10 minutes
Cook: 23 minutes • Serves: 4

1 tablespoon olive oil
1 large white onion, halved and chopped
4 garlic cloves, minced
1-1/2 tablespoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 can (15.5 ounces) chickpeas, drained and rinsed
2 cups low sodium vegetable broth
2 cups packed baby spinach
2 packages (8.8 ounces each) ready to eat basmati rice

1. In large saucepot, heat oil over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic, curry powder, salt and pepper; cook 1 minute or until fragrant, stirring frequently. Add chickpeas; stir to coat. Add broth; heat to a simmer. Reduce heat to medium-low; cover and simmer 15 minutes. Stir in spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Makes about 4 cups.

2. Prepare rice as label directs. Makes about 4 cups.

3. Serve curry mixture over rice.

Approximate nutritional values per serving (1 cup curry mixture, 1 cup rice):
283 Calories, 5g Fat (1g Saturated), 0mg Cholesterol,
711mg Sodium, 51g Carbohydrates, 6g Fiber, 8g Protein

Chef Tip:
Serve Chickpea & Spinach Curry with naan flatbread.