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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 5.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 12.2g
  • Carbohydrate: 52.8g
  • Fiber: 9.5g
  • Cholesterol: 2mg
  • Iron: 4.7mg
  • Sodium: 676mg
  • Calcium: 118mg

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. 1. Cook rice according to package directions; drain.
  2. 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.

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