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Curried Chickpeas with Spinach
By Beth Moncel · budgetbytes.com
4 servings (1 cup each)
20 min
A quick one-pan curry of chickpeas and spinach in tomato sauce, aromatic with ginger and garlic.
| prepDice the onion, mince the garlic, and grate the ginger | ||||
| 30 ml olive oil | Sauté onion, garlic & ginger, 3–5 min | Add curry powder, sauté 1 min | Add spinach, sauté until wilted | Stir in chickpeas & tomato sauce, heat 5 min |
| 1 yellow onion, diced | ||||
| 2 garlic cloves, minced | ||||
| 2.5 cm fresh ginger, grated | ||||
| 1½ Tbsp curry powder | ||||
| 225 g fresh spinach (fresh or frozen) | ||||
| 425 g can chickpeas, drained and rinsed | ||||
| 425 g can tomato sauce | ||||
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