Chickpea Curry With Pumpkin (Squash) & Baby Spinach

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Nutrition per serving    (USDA % daily values)
CAL
203
FAT
17%
CHOL
0%
SOD
33%

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Ingredients for 4 servings

1 onion , finely chopped

415 g canned whole tomatoes , pureed

1 tablespoon extra virgin olive oil

salt (optional)

100 g baby spinach leaves

2 tablespoons tomato paste

1 1/2 cups canned chick-peas , drained (or use cooked dry chickpeas)

2 tablespoons fresh coriander , chopped

1 teaspoon ground coriander

2 teaspoons ground cumin

320 g butternut squash , peeled and chopped into small pieces

2 garlic cloves , crushed

1 teaspoon chili powder

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