Chickpea and Spinach Curry Recipe

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Ingredients

  • 1/2 medium onion, chopped
  • 1 tablespoons refrigerated ginger paste
  • 1 teaspoon olive oil
  • 2 packets splenda
  • 2 tablespoons red curry powder
  • 1-19 ounce can chickpeas, drained (I do not rinse)
  • 1-14 ounce can diced tomatoes, undrained
  • 4 cups fresh spinach, washed and trimmed
  • 1/2 cup water
  • 1/4 teaspoon salt
  • Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 3 servings (1-1/3 cups per serving)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1210g
Calories 835  
Calories from Fat 113 14%
Total Fat 13.28g 17%
Saturated Fat 1.7g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2841mg 118%
Potassium 2422mg 69%
Total Carbs 154.55g 41%
Dietary Fiber 34.6g 115%
Sugars 13.86g 9%
Protein 34.37g 55%
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