Indian Chickpeas over Garlic Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe relies on several spices, such as fennel seeds, cumin seeds, coriander, and red pepper, for a simple, homemade curry powder. Measuring out the separate spices is worth the extra effort; it has a brighter flavor than packaged curry powder. The fennel and cumin seeds add a pleasing crunch and pungency. Ingredients:
4 teaspoons olive oil, divided |
2 cups sliced onion |
1 1/2 cups canned vegetable broth |
1 teaspoon fennel seeds |
1 teaspoon cumin seeds |
1 teaspoon ground coriander |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
1 (19-ounce) can chickpeas (garbanzo beans), drained and divided |
2 garlic cloves, chopped |
16 cups chopped spinach (about 12 ounces) |
1/2 cup plain fat-free yogurt |
Directions:
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add broth and next 5 ingredients (broth through red pepper), and bring to a boil. Reduce heat, and simmer 5 minutes.
2. Place 1/2 cup chickpeas in a food processor; process until minced. Add minced chickpeas and remaining chickpeas to onion mixture. Bring to a boil; reduce heat, and simmer 10 minutes.
3. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic, and sauté 30 seconds. Add spinach; sauté 3 minutes or until spinach is just wilted.
4. Spoon 1/2 cup spinach mixture onto each of 4 plates. Top each serving with 3/4 cup chickpea mixture; dollop each serving with 2 tablespoons yogurt.
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