ChickPea and Spinach Curry
This dish is full of fiber and protein. You can serve it with rice or warm buttered flat bread or naan. Make it your recipe, I have made several adjustments to mine through the years.
Ingredients:
- 1 cup coarsely chopped onion, I prefer sweet Vidalia
- 1 1/2 Tablespoons fresh ginger
- 1 Garlic clove
- 1 teaspoon Arbequina Olive Oil
- 1 1/2 teaspoons sugar
-
1 1/2 teaspoons ground Curry powder
- 1 (19 oz) can chickpeas, rinsed and drained
- 1 (14.5 oz) can diced tomatoes, Do not drain; we prefer fresh tomatoes and I estimate about a can of tomatoes.
- 4 cups fresh spinach, use less if you prefer...I use less.
- 1/2 cup water
- 1/4 cup salt and pepper