Curried Chickpeas with Spinach

I have a similar recipe posted already, but this version was incredibly fast and easy to make and still super delicious. The curry was almost finished before the jasmine rice! I served with rice and naan.

At the end it needed a little more seasoning.  I've upped the curry powder here, and also added a note about salt and pepper to taste.

Curried Chickpeas with Spinach

Ingredients

2 Tbsp olive oil 
1 yellow onion 
2 cloves garlic 
1 inch fresh ginger
2 Tbsp curry powder
8 oz. spinach
1 15oz. can tomato sauce
2 15oz. cans chickpeas

Salt and pepper to taste

Directions

Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).

Add the curry powder and continue to sauté with the onion mixture for one minute more. 

Add about 1/4 cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach.  Cover with a lid if need be.

Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.




Original link:

https://www.budgetbytes.com/curried-chickpeas-spinach/