Chickpea and Spinach Curry
This is a recipe for spinach curry with chick peas
Servings: 4 people
- 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
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!
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