Curried Chickpeas with Spinach
Curried Chickpeas with Spinach takes approximately 25 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 456 calories, 22g of protein, and 13g of fat per serving. This recipe serves 4 and costs $1.63 per serving. 6106 people have made this recipe and would make it again. If you have spinach, ginger, garlic, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Budget Bytes. Overall, this recipe earns an outstanding spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Curried Chickpeas and Spinach, Curried Chickpeas with Spinach, and Curried Chickpeas, Cauliflower and Spinach.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
29 oz can chickpeas $1.10
1 1/2 Tbsp curry powder $0.45
2 cloves garlic $0.16
1 inch fresh ginger $0.16
2 Tbsp olive oil $0.26
1 small onion $0.47
8 oz spinach fresh or frozen $1.49
15 oz can tomato sauce $0.59
Equipment:
grater
frying pan
Cooking instruction summary:
InstructionsDice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Saut the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).Add the curry powder and continue to saut with the onion mixture for one minute more. Add about 1/4 cup of water and to the skillet along with the fresh spinach and continue to saut until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.
Step by step:
1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Saut the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).
2. Add the curry powder and continue to saut with the onion mixture for one minute more.
3. Add about 1/4 cup of water and to the skillet along with the fresh spinach and continue to saut until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
4. Drain and rinse the chickpeas.
5. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes).
6. Serve over rice or with bread.
Nutrition Information:
covered percent of daily need
