Cooks up in fifteen minutes, max. Serve this over rice or couscous, or with pita bread.
1 c chopped onion
1 1/2 Tbsp finely chopped fresh ginger
1 tsp vegetable oil
1 1/2 tsp sugar
1 tsp red curry paste (or to taste, it's fairly hot)
1 can (15-19 oz.) chickpeas, rinsed and drained
1 can (14.5 oz.) diced tomatoes
4 c fresh spinach
1/2 c water
- Heat the oil in a large nonstick pan over medium heat.
- Add onion, ginger, sugar, and curry; sauté 3 minutes or until slightly softened.
- Add chickpeas and tomatoes; simmer 2 minutes.
- Stir in spinach and water; cook until spinach wilts, 1 to 2 minutes.
Cooking Light, issue unknown, with alterations
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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson