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Indian Chickpeas over Garlic Spinach

Yield 4 servings
This recipe relies on several spices, such as fennel seeds, cumin seeds, coriander, and red pepper, for a simple, homemade curry powder. Measuring out the separate spices is worth the extra effort; it has a brighter flavor than packaged curry powder. The fennel and cumin seeds add a pleasing crunch and pungency.

Ingredients

  • 4 teaspoons olive oil, divided
  • 2 cups sliced onion
  • 1 1/2 cups canned vegetable broth
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 (19-ounce) can chickpeas (garbanzo beans), drained and divided
  • 2 garlic cloves, chopped
  • 16 cups chopped spinach (about 12 ounces)
  • 1/2 cup plain fat-free yogurt

Nutrition Information

  • calories 247
  • caloriesfromfat 26 %
  • fat 7.4 g
  • satfat 0.8 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 13.8 g
  • carbohydrate 46.1 g
  • fiber 11.3 g
  • cholesterol 1 mg
  • iron 5.7 mg
  • sodium 882 mg
  • calcium 251 mg

How to Make It

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add broth and next 5 ingredients (broth through red pepper), and bring to a boil. Reduce heat, and simmer 5 minutes.

  2. Place 1/2 cup chickpeas in a food processor; process until minced. Add minced chickpeas and remaining chickpeas to onion mixture. Bring to a boil; reduce heat, and simmer 10 minutes.

  3. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic, and sauté 30 seconds. Add spinach; sauté 3 minutes or until spinach is just wilted.

  4. Spoon 1/2 cup spinach mixture onto each of 4 plates. Top each serving with 3/4 cup chickpea mixture; dollop each serving with 2 tablespoons yogurt.