Stashcook: Meal Planner & Recipe Keeper

Chickpea and Spinach Curry with Cilantro Yogurt and Pita Recipe

Name: Chickpea and Spinach Curry with Cilantro Yogurt and Pita
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 x (15 oz) can garbanzo beans (chickpeas), drained and rinsed; 1 x (14 1/2 oz) can diced tomatoes; 2 cups fresh spinach, roughly chopped; 1 x 1 inch piece ginger root, minced; 1/2 cup cilantro leaves, finely chopped; 1/2 cup plain Greek yogurt; 1 tablespoon curry powder; 1 teaspoon garam masala; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 2 tablespoons olive oil; 4 pieces of pita bread

Stashcook

This is a warm, spicy curry made with chickpeas and spinach. It's served with a cool cilantro yogurt and soft pita bread. You cook the chickpeas with tomatoes and spices, then add spinach. It's yummy and good for you!

Ingredients

1 x (15 oz) can garbanzo beans (chickpeas), drained and rinsed

1 x (14 1/2 oz) can diced tomatoes

2 cups fresh spinach, roughly chopped

1 x 1 inch piece ginger root, minced

1/2 cup cilantro leaves, finely chopped

1/2 cup plain Greek yogurt

1 tablespoon curry powder

1 teaspoon garam masala

1/2 teaspoon garlic powder

1/2 teaspoon salt

2 tablespoons olive oil

4 pieces of pita bread

Method

Heat a large pot over medium heat and add olive oil, swirling to coat the bottom.

Add minced ginger to the pot and cook, stirring constantly, until fragrant, about 1 minute.

Stir in curry powder, garam masala, garlic powder, and salt, cooking for another 30 seconds.

Add the drained chickpeas and diced tomatoes to the pot, along with 1/2 cup of water, and bring to a simmer.

Cook for 5 minutes, then add the chopped spinach in batches, allowing each batch to wilt before adding the next.

Continue to simmer for another 5 minutes, or until the chickpeas are tender and the spinach is fully wilted.

In a small bowl, mix the chopped cilantro with Greek yogurt and set aside.

Warm the pita bread in the oven or on a skillet until slightly crispy.

Serve the chickpea and spinach curry in bowls, topped with a dollop of cilantro yogurt, with warm pita on the side.

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