Vaguely Indian Chickpeas and Spinach

Name: Vaguely Indian Chickpeas and Spinach Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 TBS Olive Oil; 2 Cloves Garlic; 1 tsp Fresh Grated Ginger; 1 Medium Onion; 1 Can Chickpeas (I rinse them so that they are not as salty); 4 Cups Raw Spinach (torn up of the leaves are large); 1 Cup Water; 1//2 tsp Curry Powder; 1/2 tsp Cumin; 1/2 tsp Coriander; S&P to taste

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 4

Ingredients

2 TBS Olive Oil2 Cloves Garlic1 tsp Fresh Grated Ginger1 Medium Onion1 Can Chickpeas (I rinse them so that they are not as salty)4 Cups Raw Spinach (torn up of the leaves are large)1 Cup Water1//2 tsp Curry Powder1/2 tsp Cumin1/2 tsp CorianderS&P to taste

Directions

Saute onion, ginger, and garlic in the olive oil. When they are translucent, stir in spices and let cook for a minute. Add the water and the chickpeas and simmer, covered, for about 10 minutes. When they are soft, take off lid and let liquid cook down until almost gone. Toss in spinach, let wilt and serve.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LULUBELLE65.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving