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.
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
How to Make It
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.
I really enjoyed this dish. I crushed the seeds with a mortar and pestle to bring out their flavor. I don't know where to get a 19 oz can of beans so I used a 15 oz can. My one complaint is that I think this recipe feeds two or three people rather than four as a main dish. Also next time I will wilt the spinach in the chickpea mixture rather than separately as I don't think that was necessary. I served this with whole wheat flat bread.
I felt like it was missing a little spice, but overall it was a great, healthy recipe. I reduced the amount of a liquid a little, and added extra beans to the puree (only had white). I also used frozen spinach, since that was more practical for us. Very easy to make, as well.