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Home » Recipes » Vegetable Recipes » Chickpea and Spinach Curry Recipe

Chickpea and Spinach Curry Recipe

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Chickpea and Spinach Curry is a vegan recipe that you can enjoy anytime. This dish makes use of chickpea (or garbanzos), which is known to be high in protein. Did you know that aside from this, chickpea supports the digestive tract and can provide antioxidants? Garbanzos (or chickpea) contain high amounts of insoluble fiber that aids during digestion. They also have various types of phytonutrients that acts as antioxidants.

Chickpea and Spinach Curry

Aside from the health benefits that can be derived from garbanzos, we can also get nutrients from the spinach and tomatoes – not to mention the health benefits of ginger. I will try to discuss each next time. Meanwhile, let me tell you how easy it is to prepare this dish and how you will love its nice flavor.

This dish can be made in less than 30 minutes. The ingredients are all easy to find; you may even have them in your pantry. All you need to do is sauté, and then mix the ingredients, and cook them for a short amount of time. Sounds simple, huh? Well, that how quick and easy this dish is. As for the taste, it has a well-balanced flavor that you will surely be craving for. The texture is nice and smooth. You should start making this dish so that you can be the judge.

Try this Chickpea and Spinach Curry Recipe and send us your feedback.

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Chickpea and Spinach Curry

This is a recipe for spinach curry with chick peas
Course Side Dish
Keyword chickpea, spinach curry with chick peas
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 50kcal
Author Vanjo Merano

Ingredients

  • 1 cup diced yellow onion
  • 1 can chickpeas about 18 to 20 ounces
  • 2 pieces tomatoes diced
  • 3 cups chopped spinach
  • 1 1/2 teaspoons yellow curry powder
  • 2 teaspoons ginger powder
  • 2 teaspoons cooking oil
  • 1/2 cup vegetable broth
  • 1 teaspoon white sugar
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Heat oil in a pan
  • Add onion, ginger powder, and tomato. Stir and cook for 2 minutes.
  • Put-in chickpeas, curry, sugar, and vegetable broth. Stir and let boil. Simmer for 5 to 8 minutes.
  • Add the spinach. Simmer for 2 minutes.
  • Sprinkle salt and ground black pepper as necessary.
  • Serve. Share and enjoy!

Nutrition

Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Sodium: 137mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2170IU | Vitamin C: 9.3mg | Calcium: 35mg | Iron: 1.1mg

Related Recipes:

  • Alugbati (Malabar Spinach)
    Alugbati (Malabar Spinach)
  • Pinoy Chicken Curry Recipe
    Pinoy Chicken Curry Recipe
  • Seafood Curry
    Seafood Curry
  • Pork Katsu Curry
    Pork Katsu Curry
  • Pork Curry Tinola
    Pork Curry Tinola
  • Chicken Katsu Curry
    Chicken Katsu Curry

Reader Interactions

Comments

  1. Claire says

    October 25, 2018 at 5:03 am

    Hi, is this the type of dish that I can cook today, and serve tomorrow?

    Reply
  2. Joanne T Ferguson says

    September 26, 2012 at 8:28 pm

    Made this and it came out great, TRUE!
    Initially mine was not as juicy as the photo, but sense it had to do with the size of the tomatoes too
    Thank you! GREAT recipe!

    Reply
  3. Joanne T Ferguson says

    September 11, 2012 at 11:25 pm

    G’day and a big thank you for your reply! I will be making this next week for a friend and will let you know how I go! Hope you have a great day! GREAT recipe! Was and am VERY happy to have found it!

    Reply
  4. Joanne T Ferguson says

    September 9, 2012 at 3:00 am

    Can’t wait to try this recipe. Do you know if it freezes well too? Thank you!

    Reply
    • Vanjo Merano says

      September 11, 2012 at 10:20 pm

      Joanne, yes it freezes well. You can freeze this for a week and the consistency remains the same when thawed.

      Reply

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