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By: G G.
| Description: | ||
| Time: | 10 min (5 min to prepare, 5 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 cup coarsely chopped onion 0.5 tablespoon fresh ginger, chopped or grated 1 teaspoon olive oil 0.5 teaspoon red curry powder 1 OZ can chickpeas, rinsed and drained 1 OZ can diced tomatoes with liquid 1 OZ bag spinach 0.5 cup water 0.25 teaspoon salt (optional) |
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| 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 or until spinach wilts. | ||
| Notes: | ||
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