Indian Spinach and Chickpeas (Dave Lieberman) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
1. Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.
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