Wednesday, February 13, 2013

Chickpea curry with basmati rice

This recipe from the 2013 January/ February issue of cooking light earned rave reviews in our house, even from my carnivorous husband.

1 (3.5 ounce) boil in a bag brown or basmati rice
1 tablespoon olive oil
1 large onion, diced
1 1/2 teaspoons garam masala (we used curry powder)
2 (15 oz) cans chickpeas, rinsed and drained
1 (15 oz) can unsalted crushed tomatoes
1 (6 oz) package fresh baby spinach (we used kale)
1/2 cup fat free greek yogurt
1/2 teaspoon salt
1/4  cup chopped cilantro

1. Cook rice according to package. Drain.
2. While rice cooks, heat a Dutch-oven over medium high heat. Add oil to pain. Add onion; saute 5 minutes or until tender. Add garam masala or curry powder, cook for thirty seconds, stirring constantly. Add chickpeas, tomatoes and spinach/kale; cook 2 minutes until it wilts. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.

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