Curried Chickpeas with Spinach

Curried Chickpeas with Spinach takes approximately 25 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 456 calories, 22g of protein, and 13g of fat per serving. This recipe serves 4 and costs $1.63 per serving. 6106 people have made this recipe and would make it again. If you have spinach, ginger, garlic, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Budget Bytes. Overall, this recipe earns an outstanding spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Curried Chickpeas and Spinach, Curried Chickpeas with Spinach, and Curried Chickpeas, Cauliflower and Spinach.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

29 oz can chickpeas $1.10

1 1/2 Tbsp curry powder $0.45

2 cloves garlic $0.16

1 inch fresh ginger $0.16

2 Tbsp olive oil $0.26

1 small onion $0.47

8 oz spinach fresh or frozen $1.49

15 oz can tomato sauce $0.59

Equipment:

grater

frying pan

Cooking instruction summary:

InstructionsDice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Saut 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 saut with the onion mixture for one minute more. Add about 1/4 cup of water and to the skillet along with the fresh spinach and continue to saut until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).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.

 

Step by step:


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

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

3. Add about 1/4 cup of water and to the skillet along with the fresh spinach and continue to saut until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).

4. Drain and rinse the chickpeas.

5. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes).

6. Serve over rice or with bread.


Nutrition Information:

Quickview
455k Calories
21g Protein
13g Total Fat
67g Carbs
100% Health Score
Limit These
Calories
455k
23%

Fat
13g
20%

  Saturated Fat
1g
10%

Carbohydrates
67g
23%

  Sugar
15g
17%

Cholesterol
0.0mg
0%

Sodium
618mg
27%

Get Enough Of These
Protein
21g
44%

Vitamin K
291µg
278%

Manganese
2mg
145%

Folate
482µg
121%

Vitamin A
5856IU
117%

Fiber
19g
78%

Iron
9mg
52%

Copper
0.96mg
48%

Magnesium
169mg
42%

Phosphorus
416mg
42%

Potassium
1341mg
38%

Vitamin C
28mg
34%

Vitamin E
4mg
33%

Vitamin B6
0.57mg
28%

Zinc
3mg
25%

Vitamin B1
0.33mg
22%

Calcium
189mg
19%

Vitamin B2
0.32mg
19%

Vitamin B3
2mg
13%

Selenium
9µg
13%

Vitamin B5
0.99mg
10%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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