Chickpea Curry (Cooking Light - January 2013)

Photo by Kimberly D.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

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

Directions

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.

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