Lunch

Chickpea and Spinach in yogurt sauce is for Lunch.

Chickpea and Spinach in yogurt sauce takes several minutes to prepare.

Chickpea and Spinach in yogurt sauce takes 360 minutes to cook.

Chickpea and Spinach in yogurt sauce makes 6 servings.

The ingredients for Chickpea and Spinach in yogurt sauce are:

Chickpeas (garbanzo beans), 2 cup soaked overnight
Spinach, frozen, 1 package (10 oz) thawed
Coriander seed, 1 tbsp ground
Turmeric, ground, .5 tsp
Pepper, red or cayenne, .5 tsp
*Garam Masala, 1 tsp
Cumin seed, 1 tsp
Roma Tomato, 4 , chopped
Onions, raw, .5 cup, minced
Garlic, 3 cloves minced
Olive Oil, 1.5 tbsp
Salt, 1 tsp
Yogurt, plain, low fat, 1 cup (8 fl oz)
Baking Soda, 0.25 tsp

Here is how you make Chickpea and Spinach in yogurt sauce:

Cook chickpeas in a slow cooker with salt and 3 cups of water for 6 hours. In the last hour add spinach to it. Also same time heat oil in a pan and add cumin and let them pop. Add minced onions and garlic and stir and cook until soft. Add ground spices and stir until fragrant.Add tomatoes and cook on low until tomatoes break down into a sauce. Add this mixture to the chickpeas. Add yogurt and cook for another hour. Serve over plain white basmati rice or serve with a crusty bread.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user HEMAMALINI100.

The nutritional information for Chickpea and Spinach in yogurt sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 185.0

• Total Fat: 5.5 g
• Cholesterol: 2.5 mg
• Sodium: 737.4 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 6.1 g
• Protein: 8.2 g

Chickpea and Spinach in yogurt sauce is Indian cuisine.