Rating: 3.5 stars
122 Ratings
  • 5 star values: 28
  • 4 star values: 33
  • 3 star values: 34
  • 2 star values: 21
  • 1 star values: 6
Dawn Perry

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Credit: Christopher Baker

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

277 calories; fat 11g; saturated fat 2g; cholesterol 4mg; sodium 837mg; protein 16g; carbohydrates 33g; sugars 6g; fiber 10g; iron 4mg; calcium 251mg.
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