Budget Bytes · by Beth Moncel★ 4.7 (208)
Curried Chickpeas with Spinach
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 32%
CARBS 44G54% OF CAL
16G FIBER12G SUGAR16G OTHER
FAT 12G33% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-cooking chickpeas and spinach in a fragrant curry sauce made with ginger and curry powder. Spiced, nutrient-rich, and satisfying. A fast, vegan main course that freezes well.
mainindianbowlbeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tbsp olive oil ($0.44*)
- 1 yellow onion (diced, $0.58)
- 2 garlic cloves (minced, $0.16)
- 1 inch fresh ginger (grated, $0.16)
- 1½ Tbsp curry powder ($0.45**)
- 8 oz. fresh spinach (fresh or frozen, $1.24***)
- 15 oz. can tomato sauce ($0.86****)
- 2 15 oz. cans chickpeas ($1.72)
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 32%
CARBS 44G54% OF CAL
16G FIBER12G SUGAR16G OTHER
FAT 12G33% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1184mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1230mg
- Calcium
- 237mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1184MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.