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Curried Chickpeas with Spinach
These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling! Plus they freeze great!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●grater
📝 Preparation Steps
1
Sauté
2
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).
olive oil ($0.44*)2 Tbsp
3
Wilt
4
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 (no water needed if using frozen spinach).
5
Simmer
6
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.
Nutrition Facts
calories
322 kcal
fat Content
12 g
serving Size
1 cup
fiber Content
14 g
sodium Content
1234 mg
protein Content
15 g
carbohydrate Content
43 g
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