I have never made any recipe that had indian influences before but my husband and I really enjoyed this. I followed the comments and added extra masala, red pepper, paprika, and garlic. The recipe wasn't blow your mind good, but it was defiantly something I would make again. It was easy to make, quick, cheap, and something different than what we usually make. This was also a filling meal, which is sometimes hard to accomplish when cooking vegetarian main dishes for meat-loving husbands.
Chickpea Curry with Basmati Rice
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- 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
- 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.
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