Chickpea Curry with Rice

Garam masala is a spice that can be found at most grocery stores on the spice aisle.  This recipe serves 4.

What you’ll need:

  • 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) bag baby spinach
  • 1/2 cup plain Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro

What you’ll do:

  • Cook rice according to package directions.
  • Heat a dutch oven (or deep skillet) over medium-high heat.
  • Add oil to the pan, swirling to coat.
  • Add the onion and saute for 5 minutes or until tender, stirring frequently.
  • Stir in the garam masala; cook 30 seconds, stirring constantly.  Add the chickpeas, tomatoes and spinach; cook 2 minutes or until the spinach wilts, stirring occasionally.
  • Remove from heat; stir in the yogurt and salt.
  • Serve over rice with a sprinkle of cilantro.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!


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