Chickpea and Fresh Spinach Curry
Serving Size / Yield
6-8 servings
Ingredients
- 1 white onion, roughly chopped
- 2 cloves, garlic, sliced
- 1 tsp. chopped fresh ginger
- 1 Tbs. light olive oil
- 2 Tbs. mild curry paste
- 14 oz. can chopped tomatoes
- 1 C. cold water
- 14-oz. can chickpeas, rinsed and drained
- 1 lb. fresh spinach, stalks removed and leaves chopped
- handful of cilantro leaves, roughly chopped
Directions
Put the onion, garlic and ginger into a food processor and process until finely chopped. Heat the oil in a skillet set over high heat. Add the onion mixture and cook for 4-5 minutes, stirring often, until golden brown. Add the curry paste and stir-fry for 2 minutes, until aromatic. Stir in tomatoes, water and chickpeas. Bring to a boil, then reduce the heat to a medium simmer and cook, uncovered, for 10 minutes. Stir in the spinach and cook until just wilted. Stir in cilantro and serve with Indian naan or roti bread.
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