Description
A healthy and flavorful chickpea and spinach curry without coconut.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 can diced tomatoes
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and sauté until translucent.
- Add garlic and ginger, cook for 1 minute.
- Stir in curry powder, cumin, and turmeric.
- Add diced tomatoes and chickpeas, simmer for 10 minutes.
- Add spinach and cook until wilted.
- Season with salt and pepper.
- Serve warm.
Notes
- Serve with rice or bread.
- Adjust spices to taste.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Chickpea, Spinach, Curry, Vegan, Healthy