Chickpea and Spinach in yogurt sauce

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4.6 of 5 (8)

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

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.

Minutes to Cook: 360

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.