Chickpeas with spinach

 


Ingredients

700 gr. chickpeas
240 gr. spinach (fresh or frozen)
2 tbsp olive oil
1 yellow onion
2 cloves of garlic
1 piece of fresh ginger
1 1/2 tbsp curry powder
450 gr. canned tomatoes

How to:

Dice the onion, mince the garlic, and grate the ginger.
Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions soften, 3-5 minutes.

Add the curry powder and continue sauteing with the onion mixture for another minute. Add about 1/4 cup of water to the pan along with the fresh spinach and continue sautéing until the spinach is wilted.

Boil, drain, and rinse the chickpeas.
Add them to the pan along with the tomato sauce.
Mix well and let it all heat up for 5 minutes.
Serve over rice or with bread.

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