The Pioneer Woman Tasty Kitchen
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Easy Chickpea Curry

4.77 Mitt(s) 9 Rating(s)9 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 5

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Level: Easy

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Description

Very aromatic, filling, rich in fiber, and absolutely kick-ass delicious. I’ve made it several times and keep forgetting that I must make a double batch, so I have some for lunch the next day.

Ingredients

  • 4 Tablespoons Olive Oil
  • 1 whole Large Onion, Chopped
  • 1-½ Tablespoon Prepared Ground Ginger
  • 1 Tablespoon Prepared Minced Garlic
  • 2 teaspoons Sugar
  • 2 teaspoons Curry Powder (such As Madras)
  • 2 Tablespoons Tomato Paste
  • 1 can (15 Oz. Size) Chickpeas (Garbanzo Beans), Rinsed And Drained
  • 1 can (14 1/2 Oz. Size) Diced Tomatoes, Undrained
  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons Butter (optional)
  • 1 teaspoon Salt
  • Pepper To Taste
  • 4 cups Fresh Spinach
  • ½ cups Water
  • 2 cups Basmati Or White Rice

Preparation

Prepare rice according to package directions.

In a large skillet, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Saute and stir frequently for about 3 minutes.

Add chickpeas, diced tomatoes with their liquid, lemon juice, and butter; season with salt and pepper. Simmer, stirring occasionally, for 10-12 minutes, until chickpeas are soft, but not mushy.

Stir in the spinach and water (it will look like a lot, but it will break down fast); season with salt and pepper. Cook for 1-2 more minutes, or until spinach wilts.

Serve over hot rice.

5 Comments

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Aparna B. (Not A Leaf) on 10.11.2010

Sounds like a great twist on Channa Masala! Looks and sounds delicious!

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chrisr on 9.28.2010

I have made this several times and it is so good.

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Leisa on 6.28.2010

Quite a good recipe; I loved your idea of adding spinach to a curry–yum!
I added cauliflower, sweet potato, and cashews to mine, along with some cumin and turmeric to give it more of an Indian punch.
Great recipe!

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Very Culinary on 5.5.2010

@mrsallred – so great to hear it! It’s truly one of my favorites.

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mrsallred on 4.29.2010

Very yummy! I added some chicken to give it another texture. The main man loved it. Definitely will be making this again!

9 Reviews

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Danka on 2.27.2014

I first made this recipe in 2011. I reviewed it then and gave it 5 gloves but I wanted to come back and update my review. This recipe has become a go-to recipe for me. It is the perfect trifecta of fast, delicious and healthy. Thanks again for sharing it.

I usually serve it with coconut rice.

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Donna Yum on 11.13.2011

This was delicious and easy! The first time I made it, it was a little bland for what I’d consider to be a curry. I followed beanjelly’s advice and added extra Indian-type spices the next time through, and it was a big hit in our household!

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ojulias on 4.16.2011

Perfect mix of color, texture and taste! We aren’t really vegetarians, but it was a great side dish with our grilled chicken breast.

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kitchenlovenest on 3.1.2011

Loved it! It was quick to prepare (30 minutes tops) and delicious and cheap and healthy. Fits the bill for a great weeknight dinner. The only significant change I made was adding an extra teaspoon of sugar. For me this sent this over the top–at first the acidity of the tomato flavor was giving it a ‘thinner’ taste. My husband said “it needs more depth.” I added the extra sugar, and voila! That took the edge of the tomatoes and for me added the depth that was missing.

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beanjelly on 1.5.2011

This was awesome! I added some more Indian-type spices (garam masala, cumin, tumeric, etc.) and it turned out really well.

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