Chickpea Curry (Cooking Light - January 2013)
By KDCooks
Rate this recipe
4.3/5
(4 Votes)
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.
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