When I wrapped up these Curried Chickpeas with Spinach I investigated my scratch pad to ensure I had recorded every one of the fixings. I looked it over a decent three or multiple times feeling that I had doubtlessly overlooked something. The rundown was simply excessively short. How did I simply make such a great amount of yum with so couple of fixings?!
That is the way sustenance ought to be. Uncomplicated, quick, and excessively scrumptious. The basic tomato sauce is kicked up a couple of indents with curry powder (hot or gentle, your decision) and would presumably be great poured over pretty much any vegetables. I like this combo of spinach and chickpeas since it's filling, nutritious, and simply down right beautiful.
Also try our recipe Potato and Lentil Curry (with cumin roasted cauliflower)
These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling! Plus they freeze great!
INGREDIENTS
- 2 Tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 1 inch fresh ginger
- 1 1/2 Tbsp curry powder
- 8 oz spinach fresh or frozen
- 15 oz can tomato sauce
- 29 oz can chickpeas
INSTRUCTIONS
- Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté 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 sauté 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 sauté 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.
Read more our recipe : Avocado Tuna Salad
Source : https://bit.ly/2In7WZH
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