Thursday, October 20

Chickpea Spinach Curry

BRAIN-HEALTHY RECIPE:

The chickpea base of this delicious Taste-of-India side-dish is rich in arginine. While high-iron chickpeas and spinach guard against stroke and vascular dementia, India's curry spice is rich in neuroprotective turmeric. This offers the brain an added preventative to fight off Alzheimer's. Serve over brown rice.


  • Cook Time: 15 minutes
  • Serves: 6

Ingredients

Directions

  1. Combine onion and ginger in food processor and pulse until minced.
  2. Heat oil in large skillet over medium high heat.
  3. Add onion mixture and curry. Sauté 3 minutes.
  4. Add chickpeas and tomatoes; simmer for 2 minutes.
  5. Stir in spinach, water, and salt. Cook another minute until spinach wilts.

Tip

  • If you don’t have a food processor, chop onion and ginger into small pieces.

Variation

  • Try with other beans, such as navy beans, black-eyed peas, or lentils instead of chickpeas. These beans should be cooked before using in this recipe.

SOURCE:
Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource.

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