Ingredients
- 1 cup onion, coarsely chopped
- 1½ Tbsp fresh ginger, chopped or grated
- 1 tsp olive oil
- 1½ tsp curry powder
- 1 x 19-oz can chickpeas, rinsed.
- 1 x 14-oz can no-sodium-added diced tomatoes with liquid
- 1 x 10-oz bag fresh spinach, stems removed
- ½ cup water
- ¼ tsp salt (optional)
Make it step by step
- Combine onion and ginger in food processor and pulse until minced.
- Heat oil in large skillet over medium high heat.
- Add onion mixture and curry. Sauté 3 minutes.
- Add chickpeas and tomatoes; simmer for 2 minutes.
- Stir in spinach, water, and salt. Cook another minute until spinach wilts.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.