Curry Chickpeas with Garlic Spinach
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|
14
Ingredients |
3
Servings |
25
Minutes
|
Ingredients
For the Chickpeas
2 teaspoons oil 2 cloves garlic, chopped 1 large onions, chopped 1 can chickpeas, (15oz), rinsed and drained 2 teaspoons curry powder 1 teaspoon cumin 1/2 teaspoon cinnamon 2 tablespoons tomato paste 3 tablespoons water 1/2 teaspoon black pepper
Prep Time: 10 Minutes
Cooking Time: 15 Minutes
| Prep Time: 10 Minutes | Cooking Time: 15 Minutes |
For the spinach
- In a large sauté pan over medium heat, add oil and garlic. Cook for 1-2 minutes.
- Add spinach and cook for 2-3 minutes, or until spinach leaves start to wilt.
- Pour in lemon juice and remove from the heat.
For the Chickpeas
- In a small bowl measure your spice mixture of curry powder, cumin, and cinnamon. Set near the stove.
- In the same skillet you used to cook the spinach, add 2 teaspoons of oil over medium heat.
- Add garlic and onion and cook about 3-4 minutes.
- Add spice mixture chickpeas and tomato paste. Stir until well mixed.
- Add water and continue cooking 2-3 more minutes. Can add more water if needed. Remove from heat. Serve chickpeas over spinach.
