/ Source: TODAY
Servings: 3
Serving size: 1 1/3 cups chickpea mixture
INGREDIENTS
- 1 cup coarsely chopped onion
- 1 1/2 Tablespoons bottled ground fresh ginger (such as Spice World)
- 1 teaspoon olive oil
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons red curry powder (such as McCormick)
- One 19-ounce can chickpeas (garbanzo beans), rinsed and drained
- One 14.5-ounce can diced tomatoes, undrained
- 4 cups fresh spinach
- 1/2 cup water
- 1/4 teaspoon salt
DIRECTIONS
Combine onion and ginger in a food processor; pulse until minced. Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar and curry to pan; saute 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water and salt; cook 1 minute or until spinach wilts.
TIP
Serve with warm pitas or over basmati rice. You can top with a dollop of low-fat plain yogurt to contrast the earthy spices.
NUTRITIONAL INFORMATION
CALORIES 247 (15% from fat)
FAT 4g (sat 0.6g, mono 1.6g, poly 0.9g)
PROTEIN 11.1g
CARB 45g
FIBER 8.4g
CHOL 1mg
IRON 5mg
SODIUM 857mg
CALC 194mg