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.
- - - - - - - - - - - - - - - - - - -
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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