Chickpea and Spinach in yogurt sauce

Name: Chickpea and Spinach in yogurt sauce Recipe
Cook time: 360 min
Total time: 360 min
Yield: 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

(8)

Minutes to Cook: 360

Number of Servings: 6

Ingredients

Chickpeas (garbanzo beans), 2 cup soaked overnightSpinach, frozen, 1 package (10 oz) thawedCoriander seed, 1 tbsp groundTurmeric, ground, .5 tsp Pepper, red or cayenne, .5 tsp*Garam Masala, 1 tsp Cumin seed, 1 tsp Roma Tomato, 4 , choppedOnions, raw, .5 cup, mincedGarlic, 3 cloves mincedOlive Oil, 1.5 tbsp Salt, 1 tsp Yogurt, plain, low fat, 1 cup (8 fl oz)Baking Soda, 0.25 tsp

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.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving