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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.
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.