Chickpeas and spinach curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 260.1
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 532.6 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 8.0 g
- Protein: 8.8 g
View full nutritional breakdown of Chickpeas and spinach curry calories by ingredient
Number of Servings: 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
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.
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.