Chickpea Curry Stew

Name: Chickpea Curry Stew
Ingredients: 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

17 ingredients

13 steps

Ingredients

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

Directions

1

1.
2

In a large skillet, heat oil on medium-high.
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Saute onion, carrot, garlic, sweetener and seasoning for about 3 minutes.
4

Season to taste.
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2.
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Add chickpeas, green bell pepper, mushrooms, and diced tomatoes with their liquid.
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Simmer, stir occasionally for about 10-12 minutes or until chickpeas are soft, but not mushy.
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3.
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Stir in spinach and water.
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Cook for 1-2 minutes, or until spinach wilts.
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4.
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Serve over basmati or brown rice.
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Or with my Imitation Naan (see my recipe box).