Chickpea Curry Stew

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 1/2 cups Carrots, Thinly Sliced
• 3 cloves Garlic, Minced
• 1 package (single-serving) Sweetener, E.g. Splenda
• 3 Tablespoons Curry Powder
• 1/2 Tablespoons Red Pepper Flakes (less Or More Depending On Heat Tolerance)
• 1/2 Tablespoons Cumin
• 2 dashes Cinnamon
• 1 dash Nutmeg
• 1 can Chickpeas (15 Oz. Size), Drained And Rinsed
• 1 whole Medium Green Pepper, Seeded And Diced
• 2 cups Mushrooms, Sliced
• 1 can Diced Tomatoes (15.5 Oz. Size), Undrained
• 4 cups Fresh Spinach
• 1/2 cups Water
• Rice Or Naan, To Serve

1. 1.
2. In a large skillet, heat oil on medium-high.
3. Saute onion, carrot, garlic, sweetener and seasoning for about 3 minutes.
4. Season to taste.
5. 2.
6. Add chickpeas, green bell pepper, mushrooms, and diced tomatoes with their liquid.
7. Simmer, stir occasionally for about 10-12 minutes or until chickpeas are soft, but not mushy.
8. 3.
9. Stir in spinach and water.
10. Cook for 1-2 minutes, or until spinach wilts.
11. 4.
12. Serve over basmati or brown rice.
13. Or with my Imitation Naan (see my recipe box).

olive oil, onion, carrots, garlic, eg, curry, red pepper, cumin, cinnamon, nutmeg, chickpeas, green pepper, mushrooms, tomatoes, fresh spinach, water, rice

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chickpea-curry-stew/ (may not work)