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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 185.0
  • Total Fat: 5.5 g
  • Cholesterol: 2.5 mg
  • Sodium: 737.4 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 6.1 g
  • Protein: 8.2 g

View full nutritional breakdown of Chickpea and Spinach in yogurt sauce calories by ingredient
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Chickpea and Spinach in yogurt sauce

Submitted by: HEMAMALINI100
Chickpea and Spinach in yogurt sauce

Introduction

This is a healthy and filling dish which can be eaten for lunch or dinner. Also can be made in big batches since it tastes good next day too. This is a healthy and filling dish which can be eaten for lunch or dinner. Also can be made in big batches since it tastes good next day too.
Number of Servings: 6

Ingredients

    Chickpeas (garbanzo beans), 2 cup soaked overnight
    Spinach, frozen, 1 package (10 oz) thawed
    Coriander seed, 1 tbsp ground
    Turmeric, ground, .5 tsp
    Pepper, red or cayenne, .5 tsp
    *Garam Masala, 1 tsp
    Cumin seed, 1 tsp
    Roma Tomato, 4 , chopped
    Onions, raw, .5 cup, minced
    Garlic, 3 cloves minced
    Olive Oil, 1.5 tbsp
    Salt, 1 tsp
    Yogurt, plain, low fat, 1 cup (8 fl oz)
    Baking Soda, 0.25 tsp

Tips

Canned chickpeas can be used instead of dry and reduce the time of cooking to 2 hours. Also instead of sauteing the spices you can use ready-made curry paste of your choice which can be found in Indian aisle of super market .


Directions

Cook chickpeas in a slow cooker with salt and 3 cups of water for 6 hours. In the last hour add spinach to it. Also same time heat oil in a pan and add cumin and let them pop. Add minced onions and garlic and stir and cook until soft. Add ground spices and stir until fragrant.Add tomatoes and cook on low until tomatoes break down into a sauce. Add this mixture to the chickpeas. Add yogurt and cook for another hour. Serve over plain white basmati rice or serve with a crusty bread.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user HEMAMALINI100.






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