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There’s so much that I like about this recipe that I cannot pick my favorite thing about it. It’s made with chickpeas and spinach, both of which I love. It’s an Indian dish, so it’s spicy and delicious. It’s quick and easy to make, too.
And to top it all off, both chickpeas and spinach provide the essential mineral iron. Here’s what registered dietitian Jill Corleone had to say about iron: “Iron transports oxygen throughout your body. It is also needed to make hemoglobin, which is the part of the red blood cell that carries the oxygen.”
I usually cook basmati rice to go with it. And my children like to top theirs with a dollop of Greek yogurt.
- 2 teaspoons olive oil
- 1 onion, chopped
- 3 to 5 cloves of garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- 1 large tomato, chopped
- 12 ounces of fresh spinach, cleaned and chopped
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- red pepper flakes to taste
- 1 teaspoon sea salt
- ¼ cup water
- 2 15-ounce cans of chickpeas, drained and rinsed
- ½ cup cilantro chopped
- Juice of one lime
- In a large skillet, sauté onion, garlic, ginger and cumin in olive oil until onions are transparent.
- Stir in curry powder, turmeric powder, sea salt and red pepper flakes and cook for another minute.
- Add tomato and spinach and cook until vegetables are soft and combined.
- Add water and chickpeas. Stir to combine and simmer on med-low for 20 to 30 minutes or until most of the liquid evaporates.
- Turn off heat and mix in chopped cilantro and lime juice.