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Chickpea Curry with Basmati Rice

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

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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.