Indian Spinach and Chickpeas Recipe

Name: Indian Spinach and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 medium onion, diced; Salt and pepper; 2 cloves garlic, minced; 1 tablespoon curry powder; 1 tablespoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cloves; 1/4 teaspoon cayenne pepper; 1 cup whole milk plain yogurt; 3/4 cup half-and-half; 2 (10-ounce) packages frozen chopped spinach, thawed; 1 (15-ounce) can chickpeas, drained and rinsed

Servings: persons

3 tablespoons vegetable oil
1 medium onion, diced
Salt and pepper
2 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 cup whole milk plain yogurt
3/4 cup half-and-half
2 (10-ounce) packages frozen chopped spinach, thawed
1 (15-ounce) can chickpeas, drained and rinsed

1
Heat oil in a medium skillet over medium heat.
2
Add onion and saute until translucent.
3
Season with salt and pepper, to taste.
4
Add garlic and cook for another minute.
5
Add spices and cook until fragrant.
6
Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas.
7
Bring to a simmer over medium heat and cook until heated through.

209

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 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 medium onion, diced, Salt and pepper, 2 cloves garlic, minced, and more.

Yes, Indian Spinach and Chickpeas 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.

Indian Spinach and Chickpeas

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