four.84 from 75 votes
Curried Chickpeas with Spinach
This tremendous rapid skillet meal is packed with taste and vitamins (plus vegan and gluten unfastened!).
Total Cost $Five.40 recipe / $1.35 serving
Servingsfour1 cup each and every
- 2Tbspolive oil$zero.32
- 1small onion$zero.47
- 1inchcontemporary ginger$zero.16
- 1 halfTbspcurry powder$zero.45
- eightouncesspinach contemporary or frozen$1.36
- 15 ouncescantomato sauce$zero.59
- 29 ouncescanchickpeas$1.89
Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a big skillet with the olive oil over medium warmth till the onions have softened (Three-Five mins).
Add the curry powder and proceed to sauté with the onion aggregate for one minute extra. Add about 1/four cup of water and to the skillet alongside with the contemporary spinach and proceed to sauté till the spinach has wilted. The water will lend a hand steam and wilt the spinach (no water wanted if the use of frozen spinach).
Drain and rinse the chickpeas. Add them to the skillet alongside with the tomato sauce. Stir smartly to distribute the spices within the sauce and warmth thru (Five mins). Serve over rice or with bread.