This Chick Loves Her Chickpeas

It’s no secret, I adore chickpeas. And naturally when I came across this recipe, I had to make it. Chickpea Curry from Cooking Light.

ImageFor the curry you’ll need:

  • 1 (3.5 oz.) bag boil-in-bag basmati or brown rice (or you could swap for Naan bread like I did)
  • 1 tbsp. canola oil
  • 1 large onion, diced
  • 1 1/2 tsp. garam masala
  • 2 (15 oz.) cans chickpeas, rinsed and drained
  • 1 (15 oz.) can unsalted crushed tomatoes
  • 1 (6 oz.) package fresh baby spinach
  • 1/2 c. plain 2% Greek yogurt
  • 1/2 tsp. salt
  • 1/4 c. chopped fresh cilantro

If you’re opting for rice, cook the rice according to the package. Meanwhile, heat a Dutch oven over medium-high heat, add oil. Then add the onion and saute until tender (about 5 min.). Next stir in the garam marsala and cook for 30 seconds, stirring constantly. Then add the chickpeas, tomatoes, and spinach and cook until the spinach wilts. Once the spinach is wilted, remove from heat and stir in yogurt and salt. Serve over rice (or with Naan bread) and sprinkle with cilantro. There you have it, a super easy great meal.

The combination of the spices, the creaminess of the yogurt, the acidity of the tomato sauce are what make this dish so divine.
 
I served this dish alongside homemade lamb curry and Naan bread. You need something starchy like bread or rice to soak up the sauce (trust me you’ll want every last drop) and the lamb curry was a delicious hit of protein–you’ll just want to pick something that compliments all the flavors in the chickpea curry. Let me know what you think! But until next time, keep eating!
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