I found this recipe through my friend and old college roommate Rebecca. It looked easy enough and had great reviews. I added spinach for extra color and nutrition. Feel free to substitute your favorite on-hand veggies to make this meal your own. It turned out spicier than I was expecting (maybe my curry powder which is authentic from India) and surprisingly delicious! I didn't miss the meat at all in this recipe :).
Two Years Ago: Football Snackadium, Buffalo Chicken Casserole, and Chicken Parmesan Meatloaf
Three Years Ago: Ham and Potato Soup
Chickpea, Spinach, and Tomato Curry
Yields: 6 Servings
- 1 Tablespoon olive or vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 3 cloves garlic, finely chopped
- 1 Tablespoon finely chopped ginger
- 1 Tablespoon curry powder
- 2 cans (15 oz each) chick peas, drained, rinsed
- 2 cans (14.5 oz each) fire roasted diced tomatoes, undrained
- 2 cups fresh baby spinach
- 1/2 cup finely chopped fresh cilantro
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt (kosher or sea salt)
- Hot cooked rice
- Plain yogurt, if desired
- In a 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, ginger, and curry powder in the oil about 2 minutes, stirring frequently, until the onion is tender.
- Stir in the chickpeas and tomatoes. Heat to boiling. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Remove from heat then stir in the spinach and allow the latent heat to make it wilt. Stir in the cilantro, lemon juice, and salt.
- Serve over rice; top each serving with yogurt, if desired.
Source: Barely modified from Betty Crocker
- Per Serving: Calories 270
- (Calories from Fat 50),
- Total Fat 6g
- (Saturated Fat 1/2g,
- Trans Fat 0g),
- Cholesterol 0mg;
- Sodium 380mg;
- Total Carbohydrate 42g
- (Dietary Fiber 10g,
- Sugars 5g),
- Protein 12g