Chickpea and Spinach Curry

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

Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe
 * 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 x 19-oz can chickpeas, rinsed and drained
 * 1 x 14-oz can no-sodium-added diced tomatoes with liquid
 * 1 x 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.