• 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Many Indian recipes have exotic ingredients and are time-consuming to make. This is an easy streamlined version, but it's still tasty.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place drained spinach in a saucepan over medium heat and add 1/2 cup water. Bring to a boil, about 5 minutes. Cover and cook about 5 minutes more. Set aside without draining.

  • Combine 1/2 cup water, onion, 1 1/2 tablespoons curry powder, and garlic in a large skillet over medium heat. Cook until vegetables are soft, about 5 minutes, adding more water if needed. Add cooked spinach and liquid, chickpeas, 1/2 cup water, salt, and pepper. Cook until liquid is reduced, about 20 minutes.

  • Meanwhile, bring 3/4 cup water to a boil in a saucepan; remove from heat and stir couscous and 1 teaspoon curry powder into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.

  • Plate 1 cup cooked couscous per serving, topped with 1/2 the spinach mixture.

Cook's Note:

You can substitute 2 cups of cooked chickpeas for the canned chickpeas.

Nutrition Facts

393.8 calories; 18.1 g protein; 75.9 g carbohydrates; 0 mg cholesterol; 819.1 mg sodium. Full Nutrition