1 14.5 oz chickpeas ¾ Tbsp olive oil 1 ½ tsp harissa spice ½ tsp kosher salt Instructions Preheat oven to 400 degrees F. Rinse chickpeas and let them drain. Pat dry with …
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Add half a cup of warm water, lower the heat to medium and let the spices infuse the tomato for another 2 to 3 minutes. Stir in the the chickpeas and cook for another 2 to 3 minutes as the chickpeas are heated through. Add the spinach and stir into the masala and cook just until the spinach wilts. Turn the heat off.
Add half a cup of warm water, lower the heat to medium and let the spices infuse the tomato for another 2 to 3 minutes. Stir in the the chickpeas and cook for another 2 to 3 minutes as the chickpeas are heated through. Add the spinach and stir into the masala and cook just until the spinach wilts.
This delicious one pot 10 Minute Chickpea and Spinach Curry is an easy vegan curry that you need in your life. It's low in calories and fat (just 123 calories for a big serving) and you just tip everything in to the pan and it’s ready less than 10 minutes later.
One: Heat a little olive oil in a large pan and add the onion and garlic and cook for 2 minutes. Two: Add the spices and stir well. Three: Add the chopped tomatoes, drained chickpeas and salt and pepper. Reduce the heat and simmer for 8 minutes, stirring occasionally.