Curry Chickpeas in an insanely popular vegan dish that’s ridiculously tasty and super easy to make.
Yield: 4 Servings
Total: 45 minutes
Prep: 20 minutes
Cook: 1 hour
4 tablespoons olive oil
1 medium onion, chopped
1 1/2 teaspoon ground ginger
1 tablespoon minced garlic
2 teaspoons raw sugar
2 teaspoons curry powder
2 Tablespoons tomato paste
1 (16-ounce) cans chickpeas, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes, drained (or fresh tomatoes)
1 Tablespoon lemon juice
2 Tablespoons butter (optional)
Salt and pepper to taste
4 cups fresh spinach
1/2 cup water
2 cups rice
Prepare rice according to package directions.
In a large skillet, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Saute and stir frequently for about 3 minutes.
Add chickpeas, diced tomatoes with their liquid, lemon juice, and butter; season with salt and pepper. Simmer, stirring occasionally, for 10-12 minutes, until chickpeas are soft, but not mushy.
Stir in the spinach and water (it will look like a lot, but it will break down fast); season with salt and pepper. Cook for 1-2 more minutes, or until spinach wilts.
Serve over hot rice. Garnish with cilantro.
Tips & Tricks
Add cumin and turmeric for more flavor..
Kick it up a notch with cayenne pepper.