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Rating: 3.5 stars
39 Ratings
  • 5 star values: 10
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 3

Look for garam masala--an Indian blend--in the spice aisle; Spice Islands and McCormick make it.

Carolyn Tesini
Recipe by Cooking Light January 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/4 cups chickpea mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions; drain.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

305 calories; fat 5.8g; saturated fat 0.7g; mono fat 2.3g; poly fat 1g; protein 12.2g; carbohydrates 52.8g; fiber 9.5g; cholesterol 2mg; iron 4.7mg; sodium 676mg; calcium 118mg.
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