Chickpea Curry with Spinach and Brown Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 418.9
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 920.1 mg
- Total Carbs: 75.0 g
- Dietary Fiber: 13.4 g
- Protein: 16.3 g
View full nutritional breakdown of Chickpea Curry with Spinach and Brown Rice calories by ingredient
Introduction
My wife and I love to eat this - we aren't Vegetarians but this is an all veggie meal that will knock your socks off, even my 4 year old likes it.My wife and I love to eat this - we aren't Vegetarians but this is an all veggie meal that will knock your socks off, even my 4 year old likes it.
Number of Servings: 4
Ingredients
-
2 cans Chick Peas
1 Can Swanson Natural Goodness Chicken Broth
1 Tbs Curry Powder (i like a thick strong curry but adjust to your taste)
Salt & pepper to Taste
1 Pack frozen chopped spinach
1 clove garlic - chop it up.
2 Tbs Chooped Onion or Shallot
1/2 tsp red pepper flake (optional)
1 Table Spoon Olive Oil
2 Cups Brown Rice
Directions
1. Prepare Brown Rice per package instructions and set Frozen spinach out to thaw.
2. Drain Chickpeas, rinse and set aside.
3. Empty the chicken broth into a pot and begin to heat.
4. Add chickpeas as you see steam begin to rise from the broth in the pot (it doesn't have to be at a boil)
5. Cover and cook chickpeas in broth until tender - add water if needed b/c of evaporation.
6. In a pan, heat the olive oil and add red pepper flake and the chopped garlic until it starts to brown just a little.
7. Drain the thawed Spinach and add it to the pan of olive oil and garlic. cook for 6 or 7 minutes on low-medium flame. (this is where you might want to add your sea or kosher salt)
8. When chickpeas are tender add curry powder and stir, they should start to thicken nicely.
9. This is up to you.. I like to empty the spinach into the chickpeas and serve it over the brown rice. Enjoy, add or subtract to it, let me know what you think. for color and sweetness you can also add some sliced carrots or carrot matchsticks to the spinach.
If you put your rice and chickpeas on at about the same time, everything should be done all together in 30-45 minutes depending on how long it takes the rice to cook (maybe cheat and use the microwave uncle bens rice)
Number of Servings: 4
Recipe submitted by SparkPeople user MEGAMAN27.
2. Drain Chickpeas, rinse and set aside.
3. Empty the chicken broth into a pot and begin to heat.
4. Add chickpeas as you see steam begin to rise from the broth in the pot (it doesn't have to be at a boil)
5. Cover and cook chickpeas in broth until tender - add water if needed b/c of evaporation.
6. In a pan, heat the olive oil and add red pepper flake and the chopped garlic until it starts to brown just a little.
7. Drain the thawed Spinach and add it to the pan of olive oil and garlic. cook for 6 or 7 minutes on low-medium flame. (this is where you might want to add your sea or kosher salt)
8. When chickpeas are tender add curry powder and stir, they should start to thicken nicely.
9. This is up to you.. I like to empty the spinach into the chickpeas and serve it over the brown rice. Enjoy, add or subtract to it, let me know what you think. for color and sweetness you can also add some sliced carrots or carrot matchsticks to the spinach.
If you put your rice and chickpeas on at about the same time, everything should be done all together in 30-45 minutes depending on how long it takes the rice to cook (maybe cheat and use the microwave uncle bens rice)
Number of Servings: 4
Recipe submitted by SparkPeople user MEGAMAN27.