Curried Chickpeas with Spinach

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  100g

• Curry powder

  Spices

  1 ½ tbsp or 9g

• Spinach

  Cooked, boiled, drained, without salt

  8 oz or 227g

• Tomato sauce

  Canned

  100g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  200g

Directions

1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Saute 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 saute with the onion mixture for one minute more. Add about 1/4 cup of water to the skillet along with the fresh spinach and continue to saute until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
3. 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.
4. Recipe by: Beth - Budget Bytes (source: https://www.budgetbytes.com/curried-chickpeas-spinach/)