Chickpea Curry (Cooking Light - January 2013)

By KDCooks

Ingredients

• 1 (3.5-ounce) bag boil-in-bag basmati or brown rice
• 1 tablespoon canola oil
• 1 large onion, diced
• 1 1/2 teaspoons garam masala
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 (15-ounce) can unsalted crushed tomatoes
• 1 (6-ounce) package fresh baby spinach
• 1/2 cup plain 2% Greek yogurt
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Cook rice according to package directions; drain.

While rice cooks, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender, stirring frequently. Stir in garam masala; cook 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.