large onion, chopped
cloves garlic, chopped
chopped fresh ginger
15.5-ounce cans chickpeas, rinsed
10-ounce package frozen chopped spinach, thawed
kosher salt and black pepper
plain low-fat Greek yogurt
cucumber—peeled, seeded, and chopped
chopped fresh cilantro
naan bread, for serving
- Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, and ginger and cook, stirring often, until softened, 5 to 7 minutes. Add the curry powder and cook, stirring, for 1 minute.
- Add the chickpeas, spinach, 2 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper to the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly thickened, 10 to 12 minutes.
- Meanwhile, in a small bowl, stir together the yogurt, cucumber, cilantro, and ¼ teaspoon each salt and pepper. Serve the chickpea mixture with the yogurt sauce and naan.