Curried Chickpeas and Spinach with Sweet Tomatoes Recipe

Curried Chickpeas and Spinach with Sweet Tomatoes Recipe
Staff Writer
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
4409
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.

Nutritional Facts

Total Fat
300g
100%
Sugar
10g
11%
Saturated Fat
14g
58%
Cholesterol
23mg
8%
Carbohydrate, by difference
50g
38%
Protein
380g
100%
Vitamin A, RAE
2µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
105mg
11%
Choline, total
1mg
0%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
101µg
25%
Iron, Fe
4mg
22%
Magnesium, Mg
67mg
21%
Manganese, Mn
2mg
100%
Niacin
20mg
100%
Phosphorus, P
5739mg
100%
Selenium, Se
16µg
29%
Sodium, Na
1134mg
76%
Water
330g
12%
Zinc, Zn
3mg
38%

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.