Description
A delicious and comforting chickpea curry served over rice.
Ingredients
Scale
- ¼ cup extra-virgin olive oil
- 1 large sweet onion (diced small)
- 1 tbsp minced fresh ginger
- 3 cloves garlic (minced)
- 2 tsp granulated sugar
- 2 tsp curry powder (such as Madras)
- 2 tbsp tomato paste
- ½ cup vegetable broth
- 15 oz. can chickpeas (rinsed and drained)
- 15 oz. can petite diced tomatoes (undrained)
- 1 tbsp lemon juice
- 1 tsp salt
- black pepper (to taste)
- 2 tbsp unsalted butter
- 4 cups fresh spinach
- cooked white rice (for serving)
Instructions
- In a medium saucepan, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Sauté and stir frequently for about 3 minutes.
- Add vegetable broth, chickpeas, diced tomatoes with liquid, and lemon juice; season with the salt and pepper.
- Bring to a simmer and cook, stirring occasionally, for 10 minutes or so, until chickpeas are soft, but not mushy.
- Stir in the butter until melted.
- Stir in the spinach and cook for 1-2 more minutes, or until spinach wilts.
- Taste and adjust seasoning, if necessary.
- Serve in shallow bowls over cooked hot rice.
Notes
- This curry can be made ahead and reheated before serving.
- Add more vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 10mg