Easy Chickpea Curry

• 4 Tablespoons Olive Oil
• 1 whole Large Onion, Chopped
• 1- 1/2 Tablespoon Prepared Ground Ginger
• 1 Tablespoon Prepared Minced Garlic
• 2 teaspoons Sugar
• 2 teaspoons Curry Powder (such As Madras)
• 2 Tablespoons Tomato Paste
• 1 can (15 Oz. Size) Chickpeas (Garbanzo Beans), Rinsed And Drained
• 1 can (14 1/2 Oz. Size) Diced Tomatoes, Undrained
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Butter (optional)
• 1 teaspoon Salt
• Pepper To Taste
• 4 cups Fresh Spinach
• 1/2 cups Water
• 2 cups Basmati Or White Rice

1. Prepare rice according to package directions.
2. In a large skillet, heat oil on medium-high.
3. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste.
4. Saute and stir frequently for about 3 minutes.
5. Add chickpeas, diced tomatoes with their liquid, lemon juice, and butter; season with salt and pepper.
6. Simmer, stirring occasionally, for 10-12 minutes, until chickpeas are soft, but not mushy.
7. Stir in the spinach and water (it will look like a lot, but it will break down fast); season with salt and pepper.
8. Cook for 1-2 more minutes, or until spinach wilts.
9. Serve over hot rice.

olive oil, onion, ground ginger, garlic, sugar, curry, tomato paste, chickpeas, tomatoes, lemon juice, butter, salt, pepper, fresh spinach, water, basmati

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