Creamy Chickpea Spinach Curry

Name: Creamy Chickpea Spinach Curry Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp Extra Virgin Olive Oil; 1 medium (2-1/2 dia) Onions raw chopped; 3 clove Garlic minced; 1 tsp grated fresh ginger; 1 tsp ground Cumin seed; 1 tsp Coriander leaf dried; 1 tsp Mustard seed yellow; 1 tsp Garam Masala; 0.5 tsp Cayenne Pepper (Ground) (OR TO TASTE); 1 tbsp Curry powder; 25 dash Pepper black; 1 tsp sea salt; 2 cans garbanzo beans drained; 1 15-oz can tomato sauce; 6 cups Baby Spinach Organic; 1 cup whole milk Greek yogurt

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 4

Ingredients

1 tbsp Extra Virgin Olive Oil 1 medium (2-1/2" dia) Onions, raw , chopped3 clove Garlic , minced1 tsp grated fresh ginger1 tsp ground Cumin seed1 tsp Coriander leaf, dried 1 tsp Mustard seed, yellow 1 tsp Garam Masala 0.5 tsp Cayenne Pepper (Ground) (OR TO TASTE)1 tbsp Curry powder 25 dash Pepper, black 1 tsp sea salt2 cans garbanzo beans, drained 1 15-oz can tomato sauce6 cups Baby Spinach Organic 1 cup whole milk Greek yogurt

Directions

Heat the olive oil in a pan. Add diced onions and cook for a few minutes. Add garlic and ginger and continue cooking. Add all the spices except for half of the curry powder, stirring. Fold in the chickpeas. After the chickpeas get slight color, add the tomato sauce. Simmer until chickpeas are tender. Add the other half of the curry powder Fold in the baby spinach and cook, stirring occasionally, until spinach is completely wilted. Lower heat, fold in yogurt, heat until warm. Serve with rice or chapatis.

Serving Size: Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ERIC_ANDREW.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 358.8
Total Fat: 9.7 g
Cholesterol: 8.8 mg
Sodium: 1,080.2 mg
Total Carbs: 50.5 g
Dietary Fiber: 14.4 g
Protein: 18.7 g

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