Quick Spinach and Chickpea Curry

Recipe By     :Susan Voisin
Serving Size  : 6     

  1              small  onion -- chopped fine
  1              clove  garlic -- minced
  15            ounces  chickpeas, cooked -- (or 1 can)
  1       10-ounce can  tomatoes with green chilies
  1       10-ounce package  frozen spinach -- (chopped spinach) thawed
  2 -3          teaspoons  garam masala -- (see recipe below, if needed)
  1           teaspoon  salt (optional)

In a non-stick skillet over medium heat, sauté the onion, stirring constantly, until it is just beginning to brown.  Add the garlic and cook one minute more (you may add a tbsp of water if needed to prevent sticking).

Add the chickpeas, tomatoes, spinach, garam masala, and salt.  Stir and cook for at least 15 minutes to allow flavors to blend.  Serve over rice or other grain.

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Per serving: 142 Calories (kcal); 2g Total Fat; (12% calories from fat); 8g
Protein; 25g Carbohydrate; 0mg Cholesterol; 585mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates


Easy Garam-Masala (Indian Curry Spice Mix)

4 tsp. Ground coriander
1 tsp. Pepper
2 tsp. Ground cumin
1 tsp. Ground cloves
1 tsp. Ground cinnamon

Mix together. Store in tightly covered jar.

Makes 3  tablespoons.

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