Rate this recipe!
| Servings |
|
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion , chopped
- 4 garlic cloves , chopped
- 1 tbsp fresh ginger , chopped
- 2 tbsp curry powder
- 2 15.5 oz cans chickpeas , rinsed
- 1 bunch fresh spinach , chopped
- sea salt and freshly ground black pepper
- 1 cup plain Greek yogurt
- 1 cucumber , peeled, seeded, and chopped
- 1/4 cup fresh cilantro , chopped
Ingredients
|
Rate this recipe!
|
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, and ginger and cook, stirring often, 5-7 minutes. Add the curry powder and cook, stirring, for 1 minute.
- Add the chickpeas, spinach, 2 cups of water, 3/4 tsp salt, and 1/4 tsp pepper to the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly thickened, 10-12 minutes.
- Meanwhile, in a small bowl, stir together the yogurt, cucumber, cilantro, and 1/4 tsp each salt and pepper. Serve the chickpea mixture with the cucumber sauce.
- Quick Tip: You can always add grilled chicken, roast turkey breast, or other protein to vegetarian dishes for a more satisfying meal.