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Indian Chickpeas over Garlic Spinach

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“Cooking Light, JUNE 2004”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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