Indian Chickpeas over Garlic Spinach

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.

Yield:

4 servings

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

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.

Note:

Victoria Abbott Riccardi,

June 2004