Today I have another recipe for you, that meet my three requirements on cooking. It doesn’t take long, it’s with low expenditure and a healthy, delicious dish comes out of it.
Chickpea Spinach Curry
- 1-2 onions
- 1 big can of chickpeas
- 1 pack of spinach
- Curry, salt, pepper (a little bit Maggi)
- maybe garlicpowder, cumin
- for the non-vegan version: 1/2 piece of feta cheese
Chop the onions and roast them gently in the pan with enough oil. Once they are translucient, add 2 tablespoons curry powder, distribute and fry briefly.
Now add the drained chickpeas, the spinach and about a liter of water. Simmer for about 10 minutes with the lid closed. Remove the lid and continue cooking until the liquid is reduced and it becomes a nice consistency. Stir from time to time, to avoid scorching.
If you prefer a non-vegan version, crumb yet ½ piece of feta cheese and mix it in.
Now season with salt and pepper. A little bit of garlic powder and cumin matches also very good.
Finally, my Grandma’s insider tip: She always says: “On Greens must a little dash of Maggi”. I like it, but I know that not everybody does. If you are not sure you try it first on a spoon.
- Spinach united despite very less calories many healthy vitamins and minerals. Besides iron it contains lutein and other valuable nutrients, such as potassium and magnesium, vitamin C and beta carotene.
- Chickpeas provide more protein than some type of meat. They are also very Ferrous and contain a lot of calcium. They also contain vitamin A, B, C, and E, as well as the essential amino acids lysine and threonine, needed by the body to build proteins.
Have fun cooking.