Indian Chickpeas over Garlic Spinach
- Number of Servings: 4
Ingredients
* 4 teaspoons olive oil, divided * 2 cups sliced onions * 1 1/2 cups canned vegetable broth * 1 teaspoon fennel seed * 1 teaspoon cumin seed * 1 teaspoon ground coriander * 1/4 teaspoon salt * 1/4 teaspoon ground red pepper * 1 (19 ounce) can chickpeas, drained and divided (garbanzo beans) * 2 garlic cloves, chopped * 16 cups chopped spinach (about 12 ounces) * 1/2 cup plain fat-free yogurt
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add broth and next 5 ingredients (broth through red pepper), and bring to a boil. Reduce heat, and simmer 5 minutes.
2. Place 1/2 cup chickpeas in a food processor; process until minced. Add minced chickpeas and remaining chickpeas to onion mixture. Bring to a boil; reduce heat, and simmer 10 minutes.
3. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic, and sauté 30 seconds. Add spinach; sauté 3 minutes or until spinach is just wilted.
4. Spoon 1/2 cup spinach mixture onto each of 4 plates. Top each serving with 3/4 cup chickpea mixture; dollop each serving with 2 tablespoons yogurt.
Number of Servings: 4
Recipe submitted by SparkPeople user AFRICAPARISH.
2. Place 1/2 cup chickpeas in a food processor; process until minced. Add minced chickpeas and remaining chickpeas to onion mixture. Bring to a boil; reduce heat, and simmer 10 minutes.
3. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic, and sauté 30 seconds. Add spinach; sauté 3 minutes or until spinach is just wilted.
4. Spoon 1/2 cup spinach mixture onto each of 4 plates. Top each serving with 3/4 cup chickpea mixture; dollop each serving with 2 tablespoons yogurt.
Number of Servings: 4
Recipe submitted by SparkPeople user AFRICAPARISH.
Nutritional Info Amount Per Serving
- Calories: 270.1
- Total Fat: 6.8 g
- Cholesterol: 0.6 mg
- Sodium: 840.6 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 9.9 g
- Protein: 12.3 g
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