Baked Chickpeas With Paneer Recipe

Name: Baked Chickpeas With Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon neutral oil (such as grapeseed), divided, plus more for the baking dish; 1 medium onion, chopped; 2 garlic cloves, minced; 1 (1-inch) slice ginger, peeled and minced; 1 tablespoon minced fresh hot chile; 2 teaspoons garam masala or curry powder; 1/2 teaspoon chili powder; Large dash of sugar; 2 cups chopped ripe tomato (1 pound whole), peeled and seeded, or diced canned tomatoes, drained; 1/2 cup light coconut milk; 1/2 cup chopped fresh cilantro leaves; Cooking spray; 1 pound baby spinach leaves, chopped; 3 cups drained canned chickpeas (garbanzo beans); 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 cup fresh cheese, cubed (such as mozzarella)

Servings: persons

1 tablespoon neutral oil (such as grapeseed), divided, plus more for the baking dish
1 medium onion, chopped
2 garlic cloves, minced
1 (1-inch) slice ginger, peeled and minced
1 tablespoon minced fresh hot chile
2 teaspoons garam masala or curry powder
1/2 teaspoon chili powder
Large dash of sugar
2 cups chopped ripe tomato (1 pound whole), peeled and seeded, or diced canned tomatoes, drained
1/2 cup light coconut milk
1/2 cup chopped fresh cilantro leaves
Cooking spray
1 pound baby spinach leaves, chopped
3 cups drained canned chickpeas (garbanzo beans)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh cheese, cubed (such as mozzarella)

1
Heat half of oil in a deep skillet over medium-high heat. Add onion, garlic, ginger, and chile. Cook until onion is soft (about 5 minutes), stirring occasionally. Stir in garam masala, chili powder, and sugar; cook until fragrant (1 or 2 minutes), stirring constantly.
2
Add tomatoes; cook (about 3 minutes), stirring frequently. Add coconut milk and cilantro; cook until mixture comes to a boil, stirring constantly. Reduce heat to simmer; cook until tomatoes break up and mixture thickens (about 20 minutes), stirring occasionally.
3
Preheat oven to 400u00b0. Coat a 9- by 13-inch baking dish with cooking spray. Place remaining oil in a small pan over medium-high heat. Add half of spinach to tomato sauce; cook until wilted (about 3 minutes), stirring frequently. Add remaining spinach; cook until wilted (2-3 minutes), stirring frequently.
4
Spread tomato sauce into dish; spoon chickpeas on top. Sprinkle with salt and pepper. Place cheese evenly over dish. Bake until sauce is bubbly and cheese and beans have browned (20-30 minutes). Remove from oven; serve.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon neutral oil (such as grapeseed), divided, plus more for the baking dish, 1 medium onion, chopped, 2 garlic cloves, minced, 1 (1-inch) slice ginger, peeled and minced, and more.

Yes, Baked Chickpeas With Paneer falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chickpeas With Paneer

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