Curried Chickpeas and Spinach with Sweet Tomatoes Recipe

Let’s talk chickpeas. I’m talking the kind you cook yourself, not the kind from the cans. Why? Well, because it simply just tastes better when you make them yourself. Doesn’t everything always taste better when it’s homemade?

I thought so.

This chickpea recipe is quick and easy and can be whipped up in about 10 minutes from start to finish, so I thought it was a must to share with all of you. This chickpea spinach dish is different. It’s refreshing and light with a squeeze of lemon juice, a drizzle of balsamic vinegar, and cashews for extra crunch.

I like to keep the dressing light, too so the spinach isn’t drenched in balsamic. This way you can add a little bit here and there depending on what your taste buds are in the mood for. The end result is a delicious, silky dish that pretty much pairs well with anything from chicken to tofu and noodles to fish.

And the best part? You can make this entire dish for a mere $10 bucks or so. That’s right, I’m sure you have most of these ingredients right inside your pantry so all you’ll need is some spinach, cherry tomatoes, and maybe some chickpeas if you don’t have them already.

Chickpeas and spinach... bring it on.