Spinach and Chickpea Curry
Spinach and Chickpea Curry
Ingredients
- 1 Tbsp. vegetable oil
- 1 onion, chopped
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- ¼ tsp. red papper flakes
- ¼ tsp. tumeric
- 8oz canned/jar tomatoes
- 1 lb canned or frozen chickpeas
- 1 CSA bag spinach (~8oz)
- 1 lemon wedge
Instructions
- Heat oil and fry onions until translucent (about 5 min).
- Add the spiced and cook for 2 more min.
- Add the tomatoes and chickpeas and simmer for 25 min.
- Increase the heat to medium and stir in the spinach and squeeze in the fresh lemon juice from the lemon wedge.
- Serve once spinach has wilted.