Curried Chickpeas and Spinach with Sweet Tomatoes Recipe

Staff Writer
Curried Chickpeas and Spinach with Sweet Tomatoes Recipe
Curried Chickpeas and Spinach with Sweet Tomatoes
Amie Valpone

Curried Chickpeas and Spinach with Sweet Tomatoes

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.

2
Servings
1252
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 2 teaspoons lemon juice
  • 1/4 teaspoon curry powder
  • 2 tablespoons balsamic vinegar
  • 2 cups chickpeas
  • 8 cups loosely packed baby spinach leaves
  • 12 cherry tomatoes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cashews, chopped finely

Directions

Heat the olive oil together with the garlic in a medium-sized skillet over medium-high heat for 1 minute. Add the lemon juice, curry powder, balsamic vinegar, and chickpeas. Bring to a simmer, then reduce heat to medium.  

Continue simmering, uncovered, until liquid is reduced by ½ and the mixture is slightly thickened, about 2 minutes. Add the spinach and cherry tomatoes and cook until wilted, about 4-5 minutes. Add the sea salt and pepper. Remove from heat and transfer to a serving bowl. Sprinkle with the chopped cashews. Enjoy.

Chickpea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Chickpea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.

Nutritional Facts

Total Fat
51g
79%
Sugar
30g
N/A
Saturated Fat
8g
38%
Protein
56g
100%
Carbs
155g
52%
Vitamin A
607µg
67%
Vitamin B6
2mg
82%
Vitamin C
57mg
95%
Vitamin E
7mg
35%
Vitamin K
633µg
100%
Calcium
273mg
27%
Fiber
30g
100%
Folate (food)
1376µg
N/A
Folate equivalent (total)
1376µg
100%
Iron
16mg
90%
Magnesium
432mg
100%
Monounsaturated
26g
N/A
Niacin (B3)
5mg
26%
Phosphorus
928mg
100%
Polyunsaturated
12g
N/A
Potassium
2730mg
78%
Riboflavin (B2)
0.7mg
41.4%
Sodium
394mg
16%
Thiamin (B1)
1mg
88%
Zinc
10mg
64%