Indian Curried Chickpeas with Spinach recipe

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Ingredients

1 (9 ounce) package frozen chopped spinach, thawed and drained
1 ½ cups water, divided
¼ medium onion, chopped
1 ½ tablespoons curry powder
1 clove garlic, minced
1 (15 ounce) can chickpeas, drained
½ cup water
¼ teaspoon salt
ground black pepper to taste
¾ cup water
½ cup couscous
1 teaspoon curry powder

Nutrition Info

393.8 calories
carbohydrate: 75.9 g
cholesterol: : -
fat: 3.4 g
fiber: 14.3 g
protein: 18.1 g
saturatedFat: 0.4 g
servingSize: -
sodium: 819.1 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place drained spinach in a saucepan over medium heat and add 1/2 cup water. Bring to a boil, about 5 minutes. Cover and cook about 5 minutes more. Set aside without draining.

  2. Combine 1/2 cup water, onion, 1 1/2 tablespoons curry powder, and garlic in a large skillet over medium heat. Cook until vegetables are soft, about 5 minutes, adding more water if needed. Add cooked spinach and liquid, chickpeas, 1/2 cup water, salt, and pepper. Cook until liquid is reduced, about 20 minutes.

  3. Meanwhile, bring 3/4 cup water to a boil in a saucepan, remove from heat and stir couscous and 1 teaspoon curry powder into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.

  4. Plate 1 cup cooked couscous per serving, topped with 1/2 the spinach mixture.

Recipe Yield

2 servings

Recipe Note

Many Indian recipes have exotic ingredients and are time-consuming to make. This is an easy streamlined version, but it's still tasty.

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