Ingredients:
1 cup chopped onions
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon canola oil
1 (8 ounce) cans tomato sauce
1 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (16 ounce) cans garbanzo beans or 1 (16 ounce) cans chickpeas, rinsed and drained, divided
1 cup reduced-sodium chicken broth or 1 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
hot cooked couscous (optional)
Directions:
In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender.
Stir in the tomato sauce, spinach and 1 cup garbanzo beans.
In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes.
Stir into skillet.
Sprinkle with salt and pepper.
Cook and stir until mixture is heated through.
Serve over couscous if desired.
Servings: 4
Time preparation: 0 min.
Time total: 25 min.