Prep 0 mins
Cook 25 mins
It's great because it's low in fat, high in fiber, plus it's easy to make.
- 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)
- 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.
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.
Good recipe! I like pureeing the chickpeas to give it that added thickness. I played with the recipe a bit, though- I added fresh ginger, cumin seeds and fresh spinach thrown in at the end. Yum!
This was just great. Sprinkle some red pepper on there for some extra zip. Excellent blend of flavors. Thanks for sharing this one.