Curried Chickpeas and Spinach

By Tonya_Speed

NUTRITION per serving: 221 Calories; 6g Fat; 15g Protein; 30g Carbohydrate; 10g Dietary Fiber; 2mg Cholesterol; 292mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. Points: 4

Ingredients

• 4 teaspoons olive oil, divided
• 2 cups sliced onion
• 1 1/2 cups low sodium vegetable broth
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 1 (19-oz.) can chickpeas, rinsed and drained, divided
• 2 cloves garlic, pressed
• 12 ounces chopped spinach
• 1/2 cup low fat plain yogurt

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Heat 2 teaspoons of oil in a large skillet over medium-high heat; add onion and saute for 5 minutes. Add next 5 ingredients (broth through ground red pepper); bring to a boil then reduce heat and simmer for 5 minutes. Place 1/2 cup of the chickpeas in a food processor and process until minced. Add the minced chickpeas and the remaining chickpeas to the onion mixture; bring to a boil then reduce heat and simmer for 10 minutes. Heat remaining olive oil in a Dutch oven over medium-high heat; add garlic and saute for 30 seconds. Add spinach and saute for 3 minutes or until just wilted. Spoon spinach mixture evenly on dinner plates and top with chickpea mixture and yogurt.

SERVING SUGGESTION: Serve sliced tomatoes and cucumber on the side.