This is some good stuff!  Of course, I am eating this recipe on my own because Grumpy absolutely dislikes chickpeas.  He did try it and said it was edible, but he wouldn’t be eating it.  No big deal.  This is going to be my lunch this week for a couple of days and I’m happy with that.

I found this recipe on Cooking Light while searching for vegetarian dishes. It doesn’t matter too much to me that Grumpy won’t eat it because it doesn’t make so much that 1 person couldn’t eat it up in a few days.  Grumpy should be willing to eat chickpeas though, I have read they are good for diabetics.

Healthy and tasty, I am loving the ginger/curry flavor to the dish.  If you like chickpeas and don’t mind curry flavor, then this is a definite dish to have on your regular meal rotation.

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Chickpea and Spinach Curry
slightly adapted from Cooking Light
  • 1/2 medium onion, chopped
  • 1 tablespoons refrigerated ginger paste
  • 1 teaspoon olive oil
  • 2 packets splenda
  • 2 tablespoons red curry powder
  • 1-19 ounce can chickpeas, drained (I do not rinse)
  • 1-14 ounce can diced tomatoes, undrained
  • 4 cups fresh spinach, washed and trimmed
  • 1/2 cup water
  • 1/4 teaspoon salt
Heat oil in large non-stick skillet.  Saute onion, ginger, curry powder, and splenda for about 3 minutes.  Add chickpeas and tomatoes.  Simmer 2 minutes.  Stir in spinach, water, and salt.  Cook 1 minute or until spinach wilts.
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 3 servings (1-1/3 cups per serving)