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Spinach and Chickpea Curry
from Tiffany at eatathomecooks.com
Prep Time
10
mins
Total Time
10
mins
Servings:
3
to 4
Calories:
687
kcal
Ingredients
1
cup
rice
1¼
cups
water
2
Tbs.
olive oil
optional
½
onion
chopped
1
clove
garlic
crushed
15
oz. can
chickpeas
½
cup
salsa
1½
Tbs.
curry powder
½
10 oz.
canned coconut milk
salt
to taste
3
cups
spinach
Instructions
For stovetop rice:
Cook according to package directions.
For Instant Pot rice:
Place brown rice and water in the instant pot, close the lid and seal.
Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
For curry:
Heat oil in a skillet over medium heat.
Add onion and garlic and cook till onion is soft.
Stir in chickpeas, salsa, curry powder and coconut milk.
Cook 5 minutes.
Taste for seasoning and add salt, if needed.
Remove from heat and stir in spinach, letting it wilt.
Serve over rice.
Notes
Omit olive oil for Whole Foods Plant-Based option.
Nutrition
Serving:
3
to 4
|
Calories:
687
kcal
|
Carbohydrates:
99
g
|
Protein:
20
g
|
Fat:
25
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Sodium:
357
mg
|
Potassium:
976
mg
|
Fiber:
15
g
|
Sugar:
11
g
|
Vitamin A:
3089
IU
|
Vitamin C:
14
mg
|
Calcium:
160
mg
|
Iron:
7
mg