Recipe by jjscg123
It's great because it's low in fat, high in fiber, plus it's easy to make.
Top Review by Mrs. Atkins
I liked this recipe. It's easy ingredients and relatively healthy. I made a mistake and accidentally put all the garbanzo beans in at once instead of separating them out into a cup each. Because of that I was unable to puree them in the blender. The dish stukk came out just fine, but I'll definitely need to try it again following the directions correctly. This was not a hit-out-of-the park type recipe, but a good "staple" kind of dish that's simple to do and good for you.
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 tablespoon canola oil
- 1 (8 ounce) can tomato sauce
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (16 ounce) can garbanzo beans or 1 (16 ounce) can chickpeas, rinsed and drained, divided
- 1 cup reduced-sodium chicken broth or 1 cup vegetable broth
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- hot cooked couscous (optional)
Directions See How It's Made
- In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender.
- Stir in the tomato sauce, spinach and 1 cup garbanzo beans.
- In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes.
- Stir into skillet.
- Sprinkle with salt and pepper.
- Cook and stir until mixture is heated through.
- Serve over couscous if desired.