Recipe: Chickpea and Spinach Curry

Serves 4

Ingredients:

• Canned Chickpeas (15 oz) 
• Fresh Spinach (10 oz) 
• Onion, medium, chopped 
• Garlic, 2 cloves, minced 
• Ginger, 1-inch piece, grated 
• Diced Tomatoes (15 oz can) 
• 2tsp Curry Powder 
• 1tsp Cumin Powder 
• 1/2tsp Turmeric Powder
• 1T Vegetable Oil 
• Salt and Pepper to taste 
• Optional: Fresh cilantro for garnish 
• Optional: Cooked rice or naan bread to serve 

Instructions

1. Heat oil in a large skillet over medium heat. Add onions, garlic, and ginger. Cook until onions are soft.
2. Stir in the curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
3. Add the canned tomatoes with their juice and bring to a simmer.
4. Rinse and drain the chickpeas, then add them to the skillet. Cook for 10 minutes.
5. Stir in the spinach and cook until it wilts, about 3-5 minutes—season with salt and pepper.
6. You can add your choice of cooked protein to the cooking process at any time!
7. Serve hot, garnished with cilantro, alongside rice or naan bread if desired.

Nutrition Highlights:

• High in protein and fiber from chickpeas.
• Rich in vitamins and minerals from spinach.
• Low in calories and fat.

Cost Analysis

• Approximate total cost of ingredients: $8.20
• Servings: 4
• Approximate cost per serving: $2.05