Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
337
Calories
11g
Protein
16g
Fat
40g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250px|right
- 1 cup onion, coarsely chopped
- 1½ Tbsp fresh ginger, chopped or grated
- 1 tsp [[olive oil]
- 1½ tsp curry powder
- 1 19-oz can chickpeas, rinsed and drained
- 1 14-oz can no-sodium-added diced tomatoes with liquid
- 1 10-oz bag fresh spinach, stems removed
- ½ cup water
- ¼ tsp salt (optional)
Directions
1
1.Combine onion and ginger in food processor and pulse until minced.
2
2.Heat oil in large skillet over medium high heat.
3
3.Add onion mixture and curry. Sauté 3 minutes.
4
4.Add chickpeas and tomatoes; simmer for 2 minutes.
5
5.Stir in spinach, water, and salt. Cook another minute until spinach wilts.
Recipe sourced from
fandom