Tuesday, August 09, 2005

Chickpea and Spinach Curry

Source: Cooking Light

1 cup coarsely chopped onion
1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
1 teaspoon olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons red curry powder (such as McCormick)
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
4 cups fresh spinach
1/2 cup water
1/4 teaspoon salt

Combine onion and ginger in a food processor; pulse until minced.

Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts.

Yield: 3 servings (serving size: 1 1/3 cups chickpea mixture)

NUTRITION PER SERVING: CALORIES 247(15% from fat); FAT 4g (sat 0.6g,mono 1.6g,poly 0.9g); PROTEIN 11.1g; CHOLESTEROL 1mg; CALCIUM 194mg; SODIUM 857mg; FIBER 8.4g; IRON 5mg; CARBOHYDRATE 45g

Cooking Light, OCTOBER 2002

I talked about this recipe HERE.

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