Chickpea and Spinach Curry

An excellent source of vitamin A, spinach is a versatile food that can be prepared a number of ways. This recipe offers a quick, easy and flavorful dish using spinach that can be prepared as a side dish or a main entrée served with rice.

Ingredients

  • 1 cup onion, coarsely chopped
  • 1 1/2 tablespoons fresh ginger, chopped or grated
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons red curry powder
  • 1 19-ounce can chickpeas, rinsed and drained
  • 1 14-ounce can diced tomatoes with liquid
  • 1 10-ounce bag spinach
  • 1/2 cup water
  • 1/4 teaspoon salt (optional)

Combine onion and ginger in food processor and pulse until minced. Heat oil in large skillet over medium-high heat. Add onion mixture and curry. Sauté for three minutes. Add chickpeas and tomatoes; simmer for two minutes. Stir in spinach, water and salt. Cook another minute or until spinach wilts.

Serves 4.

Nutritional Information
Serving size: 1/6 of recipe. 150 calories, 20 calories from fat, 2 grams fat, 0 milligrams cholesterol, 590 milligrams sodium, 28 grams total carbohydrate, 7 grams protein, 90% vitamin A, 50% vitamin C, 10% calcium, 15% iron.

Diabetic Exchange
Fruit: 0; vegetables: 1; meat: 0; milk: 0; fat: 0; carbs: 1; other: 0.

Diabetic exchanges are calculated based on the American Diabetes Association Exchange system. Exchanges are rounded up or down equal to whole numbers.

Recipe courtesy of the Centers for Disease Control and Prevention.

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To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.