Spinach and Chickpea Curry (5 ww pts)

By Rander9576

Ingredients

• 3 Tbs. canola oil
• 1/4 medium red onion, thinly sliced
• 2 Tbs. finely chopped fresh ginger
• 1 Tbs. curry powder
• 1 tsp. garam masala
• 1/8 tsp. cayenne
• 1 15-oz. can chickpeas, rinsed and drained
• 1 14-1/2-oz. can diced tomatoes
• Kosher salt
• 7 oz. (7 packed cups) baby spinach
• 1/4 cup chopped cilantro
• 1/2 cup fat free Greek yogurt

Preparation

Step 1

Preparation

Heat the oil in a 12-inch sauté pan over medium-high heat. Add the onions, ginger, curry powder, garam masala, and cayenne, and cook, stirring often, until the onion is softened, 2 to 3 minutes. Stir in the chickpeas, tomatoes, and 1-1/4 tsp. salt. Add the spinach by the handful, stirring  to wilt it as you go. Continue to cook, stirring often, until the spinach is completely wilted and the flavors have melded, 4 to 5 minutes more. Season to taste with more salt. Remove the pan from the heat and stir in the cilantro.

Spoon onto a platter, and serve with the yogurt for dolloping on top.

Beans

Canned Diced Tomatoes

Canola Oil

Cayenne

Chickpeas

Spinach

Recipe Notes

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