Chickpea and Spinach Curry

Curry powder gives this side dish a taste of India. Serve over brown rice.

Info
Cook Time: 6

Serves: 15 minutes

Ingredients

 * 1 cup onion, coarsely chopped


 * 1½ Tbsp fresh ginger, chopped or grated


 * 1 tsp olive oil


 * 1½ tsp curry powder


 * 1 19-oz can chickpeas, rinsed and drained


 * 1 14-oz can no-sodium-added diced tomatoes with liquid


 * 1 10-oz bag fresh spinach, stems removed


 * ½ cup water


 * ¼ tsp salt (optional)

Directions
1.Combine onion and ginger in food processor and pulse until minced.

2.Heat oil in large skillet over medium high heat.

3.Add onion mixture and curry. Sauté 3 minutes.

4.Add chickpeas and tomatoes; simmer for 2 minutes.

5.Stir in spinach, water, and salt. Cook another minute until spinach wilts.

Tip

 * If you don’t have a food processor, chop onion and ginger into small pieces.

Variation

 * Try with other beans, such as navy beans, black-eyed peas, or lentils instead of chickpeas. These beans should be cooked before using in this recipe.

Source

 * Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe