1.19 | lb | chick peas |
1.5 | tsp | curry powder |
1.5 | tbsp | ginger powder |
1 | tsp | olive oil |
1 | unit | onions |
0.25 | tsp | salt |
4 | cup | Spinach (fresh) |
0.91 | lb | tomatoes |
0.5 | cup | Water |
Takes about 15 minutes (not considering the rice time)
Combine coarsely chopped onion and ginger in a food processor; pulse until minced.
Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts.