Chickpea Curry with Basmati Rice

Photo: Johnny Autry; Styling: Cindy Barr
Look for garam masala--an Indian blend--in the spice aisle; Spice Islands and McCormick make it.

Yield:

Serves 4 (serving size: 1 1/4 cups chickpea mixture and 1/2 cup rice)

Recipe from

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

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

Preparation

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.

Note:

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.

Carolyn Tesini,

January 2013