Tomato Chickpea Curry
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
  • 2 tablespoons of olive oil
  • 1 tablespoon of curry powder
  • ½ teaspoon of salt
  • 1 onion
  • 1 can (14 ounces) of tomatoes
  • 1 can (14 ounces) of chickpeas
  • 1 bag (12 ounces) of frozen edamame
  • 1 bag (8 ounces) of spinach
  1. Heat up the olive oil in a large pan over medium heat.
  2. Add the curry powder. Stirring frequently, cook for 30-40 seconds until fragrant.
  3. Add in the onion, and cook for 5-7 minutes until golden brown.
  4. Add the tomatoes, chickpeas, and edamame. Simmer for 10-12 minutes until the onions are soft and the vegetables are warm.
  5. Carefully stir in the spinach until wilted. This should take about a minute.
  6. Season to taste. I used ½ teaspoon of salt.
  7. Serve immediately. Leftovers store well in the fridge for a few days.
Recipe by FoodParsed at