Indian Curried Chickpeas with Spinach

Many Indian recipes have exotic ingredients and are time-consuming to make. This streamlined version of curried chickpeas with spinach is easier, but still tasty.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 394 Calories

Ingredients

• ¼ teaspoon salt
• ½ cup water
• ¾ cup water
• 1 clove garlic, minced
• ground black pepper to taste
• 1 ½ tablespoons curry powder
• 1 teaspoon curry powder
• ½ cup couscous
• ¼ medium onion, chopped
• 1 (15 ounce) can chickpeas, drained
• 1 ½ cups water, divided
• 1 (9 ounce) package frozen chopped spinach, thawed and drained

Recipe Instructions

Step 1

Place drained spinach in a saucepan over medium heat and add 1/2 cup water. Bring to a boil, about 5 minutes. Cover and cook about 5 minutes more. Set aside without draining.

Step 2

Combine 1/2 cup water, onion, 1 1/2 tablespoons curry powder, and garlic in a large skillet over medium heat. Cook until vegetables are soft, about 5 minutes, adding more water if needed. Add cooked spinach and liquid, chickpeas, 1/2 cup water, salt, and pepper. Cook until liquid is reduced, about 20 minutes.

Step 3

Meanwhile, bring 3/4 cup water to a boil in a saucepan; remove from heat and stir couscous and 1 teaspoon curry powder into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.

Step 4

Plate 1 cup cooked couscous per serving, topped with 1/2 the spinach mixture.