Chickpeas and spinach curry

Name: Chickpeas and spinach curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbp canola oil; 1 tsp cumini seeds; 1 medium onion chopped; 1 jalapeno pepper chopped; 2 tsp grated ginger; 3 garlic cloves chopped; 3/4 tsp ground cumin; 3/4 tsp groud coriandre; 1 tsp garam masala ground; 2 tsp tomato paste; 1/4 tsp cayenne pepper; 1 tsp ground curcuma; 1 cup canned tomatoes (whole) drained and chopped; 1/2 tsp salt; 1 1/4 cup water; 1 can chickpeas drained and rinsed; 4 cups fresh spinach chopped

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 4

Ingredients

2 tbp canola oil1 tsp cumini seeds1 medium onion, chopped1 jalapeno pepper, chopped2 tsp grated ginger3 garlic cloves, chopped3/4 tsp ground cumin3/4 tsp groud coriandre1 tsp garam masala, ground2 tsp tomato paste1/4 tsp cayenne pepper1 tsp ground curcuma1 cup canned tomatoes (whole), drained and chopped1/2 tsp salt1 1/4 cup water1 can chickpeas, drained and rinsed4 cups fresh spinach, chopped

Directions

1. In a medium-size saucepan, heat the oil over medium heat. Add cumin seeds and cook for 1 minute. Add the onion and jalapeno pepper and cook for 8 more minutes or until tender. Add the ginger and garlic and cook for 1 minute. Add the ground cumin and cilantro adn cook for 2 minutes. Add the garam masala and cook for one minute. Add the tomato paste, cayenne pepper and curcuma and cook for one minute.

2. Add the canned tomatoes and salt and cook for 3 minutes. Add the water and bring to boil. Add the chickpeas, lower the heat and simmer for 10-15 minutes. Add the spinaches, cover and cook for 2-3 minutes. Serve with rice or naan bread.

Serving Size: 4 servings (main course)

Number of Servings: 4

Recipe submitted by SparkPeople user LUCIANOZAB.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving