Chickpea & Spinach Curry

Name: Chickpea & Spinach Curry
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4 servings
Cuisine: Home cooking
Ingredients: 1 × 400 g can, drained canned chickpeas; 1 × 400 g can canned tomatoes; 1, diced onion; 3 cloves, minced garlic; 200 g (fresh or frozen) spinach; 2 tsp curry powder; 2 tbsp olive oil; to taste salt

By Marie Lavigne

This is the kind of dinner you can make on autopilot after a long day and still feel proud of. The base is onion, garlic, and curry powder cooked until fragrant; the rest is just adding cans and a bag of spinach. Serve over rice or with bread. Costs less than two dollars a portion and tastes like more.

Prep: 8 min
Cook: 22 min
Total: 30 min
Serves: 4 servings
Cost/serving: $1.85

Ingredients

·1 × 400 g can, drained canned chickpeas
·1 × 400 g can canned tomatoes
·1, diced onion
·3 cloves, minced garlic
·200 g (fresh or frozen) spinach
·2 tsp curry powder
·2 tbsp olive oil
·to taste salt

Method

1.Heat the oil in a saucepan over medium. Cook the onion with a pinch of salt for 7 minutes until translucent.
2.Add the garlic and curry powder. Toast in the oil for 60 seconds. The kitchen should smell strong and warm.
3.Pour in the tomatoes and the chickpeas. Simmer 12 minutes until thickened.
4.Stir in the spinach a handful at a time, letting each handful wilt before adding the next.
5.Cook one more minute, taste, season hard with salt. Serve over rice.