Description
A flavorful and nutritious vegetarian dish combining chickpeas and spinach simmered in a spiced curry tomato sauce. This quick and easy recipe is perfect for a wholesome weeknight meal and can be served over rice or with bread.
Ingredients
Main Ingredients
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 1/2 Tbsp curry powder
- 8 oz. spinach (fresh or frozen)
- 1 15 oz. can tomato sauce
- 2 15 oz. cans chickpeas, drained and rinsed
Instructions
- Prepare aromatics: Dice the onion, mince the garlic, and grate the ginger using a small-holed cheese grater.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger and sauté until onions are softened, about 3 to 5 minutes.
- Add curry powder and spinach: Stir in the curry powder and cook with the onion mixture for one more minute. Add about 1/4 cup of water along with fresh spinach (omit water if using frozen spinach) and sauté until spinach has wilted and steamed.
- Add chickpeas and tomato sauce: Drain and rinse chickpeas then add them to the skillet along with tomato sauce. Stir thoroughly to combine all flavors and cook over medium heat for 5 minutes until heated through.
- Serve: Serve the curried chickpeas and spinach over rice or alongside bread for a complete meal.
Notes
- Using frozen spinach eliminates the need for added water during wilting.
- Adjust curry powder quantity to suit your spice preference.
- This dish pairs well with basmati rice or naan bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
