Spinach & Chickpea Curry

Nutrition per serving

Calories530 kcal
Protein16.7 g
Carbs93.1 g
Fats10.6 g
Saturated Fat1.3 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.2 g
Sugars11.9 g
Fiber14.6 g
Sodium667 mg

Ingredients

Olive Oil
Onion
Ginger
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained
Spinach
Fresh Coriander
Black Pepper
Salt
Garlic
Garam Masala
Cumin Powder
Chopped Tomatoes (canned)
Lemon
Cayenne Pepper
Basmati Rice

Preparation  
Chop garlic, ginger, and coriander.

Cooking   
1. Cook rice according to packet instructions. 
  
2 Heat olive oil in a medium lidded pan over medium heat, add onions and cook until translucent. 
   
3. Add the garlic and ginger, continue to cook for 1-2 minutes, frequently stirring. Add the garam masala, cumin and cayenne pepper and combine well with the onions for 1 minute until the spices are a little toasted. 
   
4. Add the chickpeas and combine well with the onion/spice mixture. Add the tomatoes and a pinch of sugar, give the mixture a good stir and cover with the lid. Simmer for 10-15 minutes on low-medium heat. 
   
5. Add the spinach in batches, and stir until the spinach is wilted. At the end of cooking time add fresh coriander and a squeeze of fresh lemon. 
   
6. Serve with rice.