North Indian curried chickpeas

Name: North Indian curried chickpeas Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Eggplant cubed fresh 10 oz; Tomatoes canned stewed 1 - 14.5 oz can; Onions raw 1/4 cup chopped; Spinach fresh 4 cups; Spices to taste: cumin (about 1 t) cloves (about 2 whole) nutmeg (a few grates) corriander caramom red pepper flakes turmeric (about 1/4 t each); Water (about 2 cups add more if longer simmer times); Beans garbanzo canned 1- 15.5 oz can; Greek yogurt nonfat 1 cup

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 4

Ingredients

Eggplant, cubed fresh , 10 ozTomatoes, canned stewed, 1 - 14.5 oz canOnions, raw, 1/4 cup, choppedSpinach, fresh, 4 cupsSpices to taste: cumin (about 1 t), cloves (about 2 whole), nutmeg (a few grates), corriander, caramom, red pepper flakes, turmeric (about 1/4 t each)Water (about 2 cups, add more if longer simmer times)Beans, garbanzo, canned, 1- 15.5 oz canGreek yogurt, nonfat 1 cup

Directions

Add all ingredients except chickpeas and yogurt to a medium-sized saucepan; simmer until reduced to a creamy sauce. Use a pastry cutter to mash eggplant and tomato bits if desired. Some strands of spinach will remain. Add chickpeas and simmer until warmed. Serve garnished with 1/4 cup of non-fat Greek yogurt.

Serving Size: Makes four servings about

Number of Servings: 4

Recipe submitted by SparkPeople user SEAJESS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving