Chickpea Curry

INGREDIENTS
½   cup brown rice
1    tablespoon olive oil
1    large onion, chopped
1 ½  teaspoons garam masala*
2    cans (15 ounces) chickpeas
1    can (15 ounces) diced tomatoes
6    ounces fresh baby spinach, chopped
½   cup plain yogurt or sour cream
½   cup chopped fresh cilantro

METHOD

Cook the rice according to package directions and drain. While rice cooks, heat a large skillet over medium heat and add the oil, swirling to coat. Add the onions and cook for 5 minutes, stirring occasionally, until translucent. Gradually stir in the garam masala and mix for 30 seconds.

Add the chickpeas, tomatoes and spinach. Cook until the spinach is completely wilted, about 3 to 4 minutes, stirring occasionally. Remove from the heat and stir in the yogurt. Serve over the rice sprinkled with the cilantro.

 

*NOTE: Garam masala is a spice mixture that can be found in some American supermarkets but always in an Indian market.

Based on a recipe in Cooking Light magazine.