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CURRIED CHICKPEAS WITH SPINACH

Image and Recipe Courtesy of budgetbytes. We converted this recipe in our Vitaclay!

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Ingredients

2 Tbsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 inch fresh ginger, grated
1 1/2 Tbsp curry powder
8 oz. spinach (fresh or frozen)
2 cups tomato sauce
4 cups cooked chickpeas, drained

Directions

Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes). Transfer to your vita clay pot.
Add 2 cups of water and the rest of ingredients in your clay pot and mix them well.
Set on Stew or Fast to cook for 30 minutes.
Serve over rice or with bread.

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