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Chickpea and Spinach Curry

Recipe Summary:

Preparation Time:  10 minutes

Number of Servings:  6

Cups of Fruits and Vegetables Per Person:  1.00

Ingredients:
1 cup coarsely chopped onion
1-1/2 Tbsp fresh ginger, chopped or grated
1 tsp olive oil
1-1/2  tsp red curry powder
1 19 oz can chickpeas, rinsed and drained
1 14 oz can diced tomatoes with liquid
1 10 oz bag spinach
1/2 cup water
1/4 tsp salt (optional)

Directions:
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 3 minutes. Add chickpeas and tomatoes; simmer for 2 minutes. Stir in spinach, water and salt. Cook another minute or until spinach wilts.

Nutrition Facts
Chickpea and Spinach Curry
Serving Size 1/6 recipe
Amount Per Serving
Calories 150 Calories from Fat 20
  % Daily Value (DV)*
Total Fat 2g 3%
 Saturated Fat 0g 0%
 Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 590mg 25%
Total Carbohydrate 28g 9%
  Dietary Fiber 6g 24%
  Sugars 3g  
Protein 7g
Vitamin A 90%
Vitamin C 50%
Calcium 10%
Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.


 

 

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