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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 26%
  • Fat: 7.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 13.8g
  • Carbohydrate: 46.1g
  • Fiber: 11.3g
  • Cholesterol: 1mg
  • Iron: 5.7mg
  • Sodium: 882mg
  • Calcium: 251mg


  • 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


  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.
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