Recipe Summary:

Preparation Time: 10 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
1 cup coarsely chopped onion
1-1/2 Tbsp fresh ginger, chopped or grated
1 tsp olive oil
1-1/2 tsp red curry powder
1 19 oz can chickpeas, rinsed and drained
1 14 oz can diced tomatoes with liquid
1 10 oz bag spinach
1/2 cup water
1/4 tsp salt (optional)

Directions:
Combine onion and ginger in food processor and pulse until minced. Heat oil in large skillet over medium high heat. Add onion mixture and curry. Sauté 3 minutes. Add chickpeas and tomatoes; simmer for 2 minutes. Stir in spinach, water and salt. Cook another minute or until spinach wilts.

Nutrition Facts

Chickpea and Spinach Curry
Serving Size 1/6 recipe