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Nutrition Facts
Serving Size 1 (432g) Recipe makes 4 servings
Calories 361
Calories from Fat 89		(24%)
Amount Per Serving		%DV
	Total Fat 9.9g	15%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 779mg		32%
Potassium 1006mg		28%
Total Carbohydrate 58.7g		19%
	Dietary Fiber 12.4g	49%
	Sugars 5.4g
Protein 13.3g		26%
detailed view... how is this calculated?

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Spinach and Chickpea Curry

Recipe #206705 | 50 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: PinkCherryBlossom
Jan 22, 2007

A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons vegetable oil
2 onions, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon dried chili pepper flakes, crushed
1/2 teaspoon turmeric
400 g canned tomatoes
800 g tinned chickpeas, rinsed and drained
250 g spinach
1/2 lemon, juice of

Directions

1
Heat the oil and gently fry the onions for 10 minutes.
2
Add the spices, stir well and cook for a further 2 minutes.
3
Add tomatoes and chickpeas and simmer for 25 minutes.
4
Increase the heat and stir in the spinach and lemon juice.
5
When the spinach has wilted - serve.

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Featured Reviews for This Recipe

From: *Parsley*

On Apr 1, 2009

Wonderful! Easy, delicious, filling and healthy. The fresh lemon juice adds a wonderful flavor. I made this just as written, using fresh baby spinach. Loved every bite. Thanx!

0 people found this review helpful

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From: sunshinestarr

On May 1, 2008

Thanks! I'll make this one again. I used frozen spinach. I'm noticing now that I forgot the lemon juice!! That would have been a great addition.

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From: Dina Cohen

On Aug 7, 2007

Really great recipe! I adapted it a bit by substituting the canned tomatoes by fresh ones and adding garlic, as a member suggested. I changed the combination of spices a bit too and I served it over couscous.

1 person found this review helpful

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From: Quilting Shelby

On Feb 4, 2007

I loved this - definitely a keeper! A nice mild curry flavor with a bit of tang from the lemon juice. I used a whole package of baby spinach leaves.

1 person found this review helpful

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Read all 11 reviews