Chickpea and Spinach Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 14.5oz can of peeled, whole tomatoes with juice3 tbsp vegetable oil2 tsp mustard seed2 cup, chopped onions4 cloves garlic, minced2 Tbsp ginger root, minced3 Tbsp curry powder2 tsp cumin1 tsp coriander seed, ground1/8 tsp cloves, ground 1/2 tsp cinnamon, ground 3 cardamom pods1 tsp salt 10 cup Spinach, fresh, washed, and chopped4 cups of cooked chickpeas
1. crush tomatoes, tear into bitesize pieces, and reserve juice
2. over medium heat in a medium pan heat oil, then heat mustard seeds for about a minute. Raise to medium-high and add onion. Cooke until browned.
3. add ginger and garlic and cook 2 more minutes
4. add spices and cook another minute; add 1/4 of the tomato juice
5. add the tomatoes, cook another minute or two until heated through
6. a handful at a time add the spinach and wilt thoroughly
7. add the chickpeas, remaining tomato juice, and cover. Lower heat, simmer another 10 minutes. Adjust spices as necessary
Serving Size: makes 8 servrings
Number of Servings: 8
Recipe submitted by SparkPeople user SPKRAUSE.
2. over medium heat in a medium pan heat oil, then heat mustard seeds for about a minute. Raise to medium-high and add onion. Cooke until browned.
3. add ginger and garlic and cook 2 more minutes
4. add spices and cook another minute; add 1/4 of the tomato juice
5. add the tomatoes, cook another minute or two until heated through
6. a handful at a time add the spinach and wilt thoroughly
7. add the chickpeas, remaining tomato juice, and cover. Lower heat, simmer another 10 minutes. Adjust spices as necessary
Serving Size: makes 8 servrings
Number of Servings: 8
Recipe submitted by SparkPeople user SPKRAUSE.
Nutritional Info Amount Per Serving
- Calories: 251.8
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 687.5 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 8.7 g
- Protein: 9.1 g