details
- Serves 4
- Prep time: 15 minutes
- Total time: 35 minutes
- 4 tablespoons olive oil
- 1 large onion, chopped
- 1 1/2 tablespoons prepared ground ginger
- 1 tablespoon prepared minced garlic
- 2 teaspoons sugar
- 2 teaspoons curry powder (such as Madras)
- 2 tablespoons tomato paste
- 1 19 ounce can chickpeas (garbanzo beans), rinsed and drained
- 1 14.5 ounce can diced tomatoes, undrained
- 1 tablespoon lemon juice
- 2 tablespoons butter (optional)
- 1 teaspoon salt
- black pepper to taste
- 4 cups fresh spinach
- 1/2 cup water
- 2 cups of Basmati or white rice
directions
Prepare rice according to package directions.
In a large skillet, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Saute and stir frequently for about 3 minutes.
Add chickpeas, diced tomatoes with their liquid, lemon juice, and butter; season with salt and pepper. Simmer, stirring occasionally, for 10-12 minutes, until chickpeas are soft, but not mushy.
Stir in the spinach and water (it will look like a lot, but it will break down fast); season with salt and pepper. Cook for 1-2 more minutes, or until spinach wilts.
Serve over hot rice.