Indian Curried Chickpeas With Spinach Recipes

SPINACH CHICKPEA CURRY

Spinach Chickpea Curry image

A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.

Provided by BELLACOOLA

Categories Main Dish Recipes Curries Vegetarian

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 (14.75 ounce) can creamed corn
1 tablespoon curry paste
salt to taste
ground black pepper to taste
½ teaspoon garlic powder, or to taste
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (12 ounce) package firm tofu, cubed
1 bunch fresh spinach, stems removed
1 teaspoon dried basil or to taste

Steps:

In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

Nutrition Facts : Calories 346 calories, Carbohydrate 44.7 g, Fat 12.3 g, Fiber 9 g, Protein 21.7 g, SaturatedFat 1.8 g, Sodium 848.6 mg, Sugar 5.8 g

INDIAN CURRIED CHICKPEAS WITH SPINACH

Indian Curried Chickpeas with Spinach image

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

Provided by SadieTheVeganLady

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 2

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 393.8 calories, Carbohydrate 75.9 g, Fat 3.4 g, Fiber 14.3 g, Protein 18.1 g, SaturatedFat 0.4 g, Sodium 819.1 mg, Sugar 1.6 g

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