Baked Chickpeas with Paneer |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 15 minutes; Cook: 1 hour and 15 minutes; Total time: 1 hour and 30 minutes. 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) |
Directions:
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 400°. 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.
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