very culinary

easy chickpea curry

details
  • Serves 4
  • Prep time: 15 minutes
  • Cook time: 20 minutes
ingredients
  • 4 tablespoons olive oil
  • 1 large sweet onion, diced small
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced
  • 2 teaspoons sugar
  • 2 teaspoons curry powder (such as Madras)
  • 2 tablespoons tomato paste
  • 1/2 cup vegetable broth
  • 1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • black pepper to taste
  • 4 cups fresh spinach

directions

In a large saucepan or saute pan, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Saute and stir frequently for about 3 minutes.

Add vegetable broth, 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 cook for 1-2 more minutes, or until spinach wilts. Season with a little more salt and pepper.

Serve over hot rice.