Real African Dishes: [MC-AllEthnic-Recipes] Chickpea and Spinach Curry

* Exported from MasterCook *

Chickpea and Spinach Curry

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 15%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup coarsely chopped onion
1 1/2 tablespoons bottled ground fresh ginger -- (such as Spice World)
1 teaspoon olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons red curry powder
19 ounce canned chickpeas -- 1 can (garbanzo beans), rinsed and drained
14 1/2 ounce canned diced tomatoes -- 1 can undrained
4 cups fresh spinach
1/2 cup water
1/4 teaspoon salt

1. Place onion and ginger in a food processor; pulse until minced.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion
mixture, sugar, and curry to pan; saute 3 minutes. Add chickpeas and
tomatoes; simmer 2 minutes. Stir in spinach, water, and salt; cook 1.
minute or until spinach wilts.

Yield: 3 servings (serving size: 1 1/3 cups chickpea mixture).

CALORIES 247 (15% fat): FAT 4g (sat 0.6g, mono l.6g. poly 0.9g), PROTEIN
11.1g, CARBS 45g: FIBER 8.4g: CHOL 1.9; IRON 5mg; SODIUM 857mg; CALL 194mg

Cuisine:
"Indian"
Source:
""Cooking Light Complete Meals in Minutes: great recipes in 15, 20, 30
minutes""
S(Formatted by Chupa Babi):
"Feb 2014"
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Per Serving (excluding unknown items): 304 Calories; 4g Fat (11.2%
calories from fat); 13g Protein; 57g Carbohydrate; 13g Dietary Fiber; 0mg
Cholesterol; 1218mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable;
1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 2680 26051 0 0 492 0 0 0 0 0