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.

  • 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
Chickpea and Spinach Curry
What Is Curry, Anyways?

You've probably seen the word, "curry," a lot-on menus, within recipes, in your grocery aisle. Here's the thing: "curry" is, in many ways, a meaningless term. It doesn't refer to a stew, or a sauce, contrary to popular opinion. In fact, in so...

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  • Combine onion, ginger and garlic clove in a food processor. Process until liquified and more of a sauce. I do not like my mixture chunky.
  • Heat oil in large nonstick skillet over med-high heat. Add onion mixture, sugar and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes, simmer 5 minutes or until chickpeas and flavor are right for you. I like my tomatoes to reduce a little.
  • Stir in spinach, water and salt; cook one minute until water wilts. 
  • Serve warm. When reheating add more oil to add moisture and bring out flavor. 
*Recipe adapted from Superfast Weeknight Dinners