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Lo Cal Chickpea and Spinach Curry Recipe
These are spiced up crunchy whole chickpeas.Ingredients
1. Canned Chickpeas: 1 Can drained rinsed
2. Fresh Baby Spinach: 2 Cups Stems removed, washed
3. Canola Oil: 2 teaspoons
4. Red onions: ¼ cup finely chopped
5. Fenugreek seed: ¼ teaspoon
6. Garlic: 2 Cloves, peeled minced
7. Ginger: ½" Peeled chopped
8. Cumin powder: ½ teaspoon
9. Sea salt: ¼ teaspoon or to taste
10. Red Crushed pepper: ¼ teaspoon or to taste
Method
1. You will need a pan with tightly fitting lid. Heat oil in a pan. Add onions, sauté till onions are clear.
2. Add Fenugreek seeds, Garlic and Ginger. Sauté about two minutes.
3. Add Cumin powder, salt and pepper. Sauté about one minute.
4. Add Chickpeas. Sauté about two minutes till chickpeas are warmed through.
5. Add spinach. Cover the pan. The spinach will start to wilt and give out water. Keep it covered for about 10 minutes. Stir and cook till acceptable consistency has been reached.
Serving size: 1 cup
Food group per serving
Vegetable: ½ cup
Dried beans: ½ cup