Chickpea & Bean Tomato "Curry"
Equipment
- Pan
- Stovetop
Ingredients
- Chickpeas Canned
- Other Beans of Choice I added red kidney beans but another great choice would be mixed beans or white beans
- Canned Tomatoes
- Onions Chopped
- Spinach
- Garlic Minced/Pressed
- Cumin
- Parsley Fresh or Dried
- Paprika
- Olive Oil
- Salt
- Pepper
- Cayenne Pepper Optional
Instructions
- Sauté onions and garlic in a pan on the stove.
- Add in the rest of the ingredients. Cook until the water has almost evoporated completely and the sauce has thickened.
- Towards the end, add in spinach and cover the pan so that the spinach becomes slightly cooked/steamed.
- Serve with rice, quinoa, or naan. Or skip the extra carbs altogether and serve on a bed of argula.
Notes
Saute onions and garlic first then add the rest of the ingredients. You want to cook until it reduces down (water evaporates so it’s thicker). Then add in spinach and cover with a lid to trap in moisture/slightly cook the spinach.
We served this with sweet potato/kumara puree and homemade naan but you could also serve it with rice (brown rice for a healthier option) or quinoa.