Paneer with Baked Chickpeas Recipe

Name: Paneer with Baked Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil or butter, divided, plus extra for the baking dish; 1 large onions chopped; 4 cloves garlic or to taste, minced; 1 slice ginger 1-inch, peeled and minced; 1/2 tablespoon hot chili peppers or to taste, freshly minced; 2 teaspoons garam masala or curry powder; 1 teaspoon chili powder; 1 dash sugar; 2 cups tomatoes ripe, peeled, seeded and chopped or diced canned tomatoes, drained; 1/2 cup coconut milk light; 1/2 cup cilantro freshly chopped; 1 pound spinach chopped; 3 cups chickpeas (garbanzo beans) canned and drained; 1 x salt and black pepper to taste; 1 cup cheese fresh, crumbled, or mozzarella, cubed

Servings: persons

1 tablespoon vegetable oil or butter, divided, plus extra for the baking dish
1 large onions chopped
4 cloves garlic or to taste, minced
1 slice ginger 1-inch, peeled and minced
1/2 tablespoon hot chili peppers or to taste, freshly minced
2 teaspoons garam masala or curry powder
1 teaspoon chili powder
1 dash sugar
2 cups tomatoes ripe, peeled, seeded and chopped or diced canned tomatoes, drained
1/2 cup coconut milk light
1/2 cup cilantro freshly chopped
1 pound spinach chopped
3 cups chickpeas (garbanzo beans) canned and drained
1 x salt and black pepper to taste
1 cup cheese fresh, crumbled, or mozzarella, cubed

1
Heat half of oil in a deep skillet over medium-high heat.
2
Stir in onion, garlic, ginger, and chile.
3
Cook until onion is soft, stirring occasionally, 4 to 6 minutes.
4
Add garam masala, chili powder, and sugar, cook until fragrant, stirring constantly, 2 to 3 minutes.
5
Stir in tomatoes, cook, stirring frequently, 2 to 4 minutes.
6
Pour in coconut milk and stir in cilantro, cook until mixture comes to a boil, stirring frequently.
7
Reduce heat to simmer, cook until tomatoes break up and mixture thickens, stirring 2 to 3 times, 20 to 25 minutes.
8
Preheat oven to 400.
9
Coat a 9- by 13-inch baking dish with cooking spray.
10
Add remaining oil in a small pan over medium-high heat.
11
Stir in half of spinach to tomato sauce; cook until wilted, stirring constantly, about 3 minutes.
12
Stir in remaining spinach, cook until wilted, stirring constantly, about 3 minutes.
13
Spoon tomato sauce into dish, spread chickpeas on top.
14
Sprinkle with salt and pepper to taste.
15
Arrange cheese on top evenly.
16
Bake until sauce is bubbly and cheese and beans have browned, 25 to 35 minutes.
17
Cool for a few minutes and serve warm.

557

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 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil or butter, divided, plus extra for the baking dish, 1 large onions chopped, 4 cloves garlic or to taste, minced, 1 slice ginger 1-inch, peeled and minced, and more.

Yes, Paneer with Baked 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.

Paneer with Baked Chickpeas

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