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m (Reverted edits by JMDGamotia1993 (talk) to last revision by Asnow89) Tag: Rollback |
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==Description== |
==Description== |
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− | Curry powder gives this side dish a taste of India. |
+ | Curry powder gives this side dish a taste of India. Serve over [[brown rice]]. |
[[File:Chickpea_Curry-1.jpg|right|300px|link=]] |
[[File:Chickpea_Curry-1.jpg|right|300px|link=]] |
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[http://www.fruitsandveggiesmatter.gov/publications Fruits and Veggies Matter, Adult Recipe Cards] by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe |
[http://www.fruitsandveggiesmatter.gov/publications Fruits and Veggies Matter, Adult Recipe Cards] by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe |
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== Ingredients == |
== Ingredients == |
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− | * 1 cup [[onion]], coarsely chopped |
+ | * 1 cup [[onion]], coarsely chopped |
− | * 1 |
+ | * 1½ Tbsp fresh [[ginger]], chopped or grated |
− | * 1 tsp |
+ | * 1 tsp [[olive oil]] |
− | * |
+ | * 1½ tsp [[curry powder]] |
− | * 1 x 19-oz |
+ | * 1 x 19-oz can [[chickpea]]s, rinsed. |
− | * 1 x 14-oz |
+ | * 1 x 14-oz can no-sodium-added diced [[tomato]]es with liquid |
− | * 1 x 10-oz |
+ | * 1 x 10-oz bag fresh [[spinach]], stems removed |
− | * ½ cup [[water]] |
+ | * ½ cup [[water]] |
− | * ¼ tsp |
+ | * ¼ tsp [[salt]] (optional) |
== Directions == |
== Directions == |
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# Combine onion and ginger in food processor and pulse until minced. |
# Combine onion and ginger in food processor and pulse until minced. |
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− | # Heat oil in |
+ | # Heat oil in large skillet over medium high heat. |
# Add onion mixture and curry. Sauté 3 minutes. |
# Add onion mixture and curry. Sauté 3 minutes. |
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# Add chickpeas and tomatoes; simmer for 2 minutes. |
# Add chickpeas and tomatoes; simmer for 2 minutes. |
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− | # |
+ | # Stir in spinach, water, and salt. Cook another minute until spinach wilts. |
== Tip == |
== Tip == |
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== Variation == |
== Variation == |
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− | * Try with other beans, such as navy beans, black-eyed peas, or lentils instead of |
+ | * 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. |
+ | __NOTOC__ |
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− | == Nutritional Information == |
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− | '''Servings:''' 3-5 tablespoons or 3 scoops per plate or ramekin__NOTOC__ |
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__NOEDITSECTION__ |
__NOEDITSECTION__ |
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[[Category:Spinach Recipes]] |
[[Category:Spinach Recipes]] |
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[[Category:Vegan Main Dish Recipes]] |
[[Category:Vegan Main Dish Recipes]] |
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[[Category:Tomato Recipes]] |
[[Category:Tomato Recipes]] |
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− | [[Category:Vegetarian Recipes]] |
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− | [[Category:Vegetable Recipes]] |
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− | [[Category:Appetizer Recipes]] |
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− | [[Category:Vegan Recipes]] |
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− | [[Category:Main Dish Recipes]] |
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− | [[Category:Vegetarian Main Dish Recipes]] |
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− | [[Category:World Recipes]] |
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− | [[Category:Spice Recipes]] |
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− | [[Category:Dinner Recipes]] |
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− | [[Category:Lunch Recipes]] |
Latest revision as of 02:09, 29 January 2022
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: 15 minutes
- Serves: 6
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.
- 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
- Combine onion and ginger in food processor and pulse until minced.
- Heat oil in large skillet over medium high heat.
- Add onion mixture and curry. Sauté 3 minutes.
- Add chickpeas and tomatoes; simmer for 2 minutes.
- 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.