Chickpea and Spinach Curry

==Description==
Curry powder gives this side dish a taste of India. Serve over brown rice.
Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe
* Cook Time: 15 minutes
* Serves: 6
== Ingredients ==
* 1 cup onion, coarsely chopped
* 1½ Tbsp fresh ginger, chopped or grated
* 1 tsp olive oil
* 1½ tsp curry powder
* 1 x 19-oz can chickpeas, rinsed.
* 1 x 14-oz can no-sodium-added diced tomatoes with liquid
* 1 x 10-oz bag fresh spinach, stems removed
* ½ cup water
* ¼ tsp salt (optional)
== Directions ==
# Combine onion and ginger in food processor and pulse until minced.
# Heat oil in large skillet over medium high heat.
# Add onion mixture and curry. Sauté 3 minutes.
# Add chickpeas and tomatoes; simmer for 2 minutes.
# Stir in spinach, water, and salt. Cook another minute until spinach wilts.
== Tip ==
* If you don’t have a food processor, chop onion and ginger into small pieces.
== Variation ==
* Try with other beans, such as navy beans, black-eyed peas, or lentils instead of chickpeas. These beans should be cooked before using in this recipe.
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Category:Spinach Recipes
Category:Chickpea Recipes
Category:Curry Recipes
Category:Vegan Main Dish Recipes
Category:Tomato Recipes