Chickpea Curry with Basmati Rice

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Chickpea Curry with Basmati RiceRecipe
Photo: Johnny Autry; Styling: Cindy Barr
Look for garam masala--an Indian blend--in the spice aisle; Spice Islands and McCormick make it.
Serves 4 (serving size: 1 1/4 cups chickpea mixture and 1/2 cup rice)


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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


1. Cook rice according to package directions; drain.

2. 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.

Created date

December 2012

Nutritional Information

Calories 305
Fat 5.8 g
Satfat 0.7 g
Monofat 2.3 g
Polyfat 1 g
Protein 12.2 g
Carbohydrate 52.8 g
Fiber 9.5 g
Cholesterol 2 mg
Iron 4.7 mg
Sodium 676 mg
Calcium 118 mg