Chickpea and Spinach Curry

In less than 10 minutes, this fiber-rich dish is ready for dinner. Serve with warm pitas or over basmati rice. You can top with a dollop of low-fat plain yogurt to contrast the earthy spices.

Yield: 3 servings (serving size: 1 1/3 cups chickpea mixture)

Ingredients

• 1  cup  coarsely chopped onion
• 1 1/2  tablespoons  bottled ground fresh ginger (such as Spice World)
• 1  teaspoon  olive oil
• 1 1/2  teaspoons  sugar
• 1 1/2  teaspoons  red curry powder (such as McCormick)
• 1  (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1  (14.5-ounce) can diced tomatoes, undrained
• 4  cups  fresh spinach
• 1/2  cup  water
• 1/4  teaspoon  salt

Preparation

Combine onion and ginger in a food processor; pulse until minced.

Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, and salt; cook 1 minute or until spinach wilts.

Nutritional Information

Calories:

247 (15% from fat)

Fat:

4g (sat 0.6g,mono 1.6g,poly 0.9g)

Protein:

11.1g

Carbohydrate:

45g

Fiber:

8.4g

Cholesterol:

1mg

Iron:

5mg

Sodium:

857mg

Calcium:

194mg