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This week’s recipe for Chickpea Curry is adapted from a recipe I found in the January/February 2013 issue of Cooking Light. It’s easy and quick to make, and even my most finicky eaters enjoyed the dish, despite the fact that it’s got a little kick! (photo of chickpeas from plant-biology.com)
3 cups Jasmine rice
1 tblsp olive oil
1 large onion, chopped
1 tblsp garam masala (see below)
3 15 oz cans chickpeas, 2 with juice and 1 drained and rinsed
2 10 oz cans Rotel
1 5 oz package baby spinach
1 cup plain 2% Greek yogurt
1) Cook rice.
2) Heat the oil in a large pan. Add onion and saute for about 5 minutes.
3) Stir in garam masala. Saute for about 1 minute.
4) Add chickpeas, Rotel, and spinach. Cook until the spinach wilts.
5) Remove from heat and stir in yogurt.
6) Serve over rice.
Note: There are lots of ways to make garam masala, but here’s the mix I use – 5 parts ground cumin, 4 parts ground coriander, 3 parts ground black pepper, 2 parts cardamom, and 1 part ground cloves.