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Spinach Chickpea Curry

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Servings: 6

Points/Serving: 2



1 tbs. vegetable oil

2 onions, chopped

2 teaspoons ground coriander

2 teaspoons ground cumin

1/2 teaspoon dried chili pepper flakes, crushed

1/2 teaspoon turmeric

14.5 oz can tomatoes

28 oz can chickpeas, rinsed and drained

9 oz spinach

1/2 lemon, juice of



1. Heat the oil and gently fry the onions for 10 minutes.

2. Add the spices, stir well and cook for a further 2 minutes.

3. Add tomatoes and chickpeas and simmer for 25 minutes.

4. Increase the heat and stir in the spinach and lemon juice.

5. Serve when the spinach has wilted.

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