Chickpea-Spinach Curry

Plump garbanzo beans and tender baby spinach simmered in an aromatic tomato-ginger broth with garam masala, served over tri-color quinoa.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Easy
• Cost: $2.34/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• High-Fiber
• Kosher
• Halal

Tags

• one-pot
• healthy
• comfort food
• classic
• budget-friendly
• tangy

Ingredients

• 3 can chickpeas
• 1.5 cup quinoa
• 1 can crushed tomatoes
• 8 ounce baby spinach
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon olive oil
• 1.5 teaspoon garam masala
• 1 teaspoon ground coriander
• 0.5 teaspoon salt
• 2 tablespoon lemon juice

Instructions

1. In a medium saucepan, combine quinoa with 3 cups of water and 1/4 teaspoon of the salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes until fluffy; remove from heat.
2. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add minced garlic and grated fresh ginger, stirring for 1 minute until aromatic.
3. Add garam masala and ground coriander, toasting the spices in the warm oil for 30 seconds.
4. Pour in crushed tomatoes, drained chickpeas, and remaining 1/4 teaspoon salt. Bring to a simmer, reduce heat to medium-low, and cook for 12 minutes to meld flavors.
5. Fold in fresh baby spinach in handfuls until wilted, stir in fresh lemon juice, and serve hot over the cooked quinoa.

Notes

Lightly mashing a quarter of the chickpeas with the back of a spoon creates a naturally thicker, heartier sauce.

Nutrition (per serving)

• Calories: 470
• Protein: 21 g
• Carbohydrates: 76 g
• Fat: 8.1 g
• Fiber: 15.9 g
• Sodium: 1438 mg
• Saturated Fat: 0.3 g
• Sugar: 14.4 g