Recipe courtesy of Dave Lieberman

Indian Spinach and Chickpeas

Name: Indian Spinach and Chickpeas
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 3 tablespoons vegetable oil; 1 medium onion, diced; Salt and pepper; 2 cloves garlic, minced; 1 tablespoon curry powder; 1 tablespoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cloves; 1/4 teaspoon cayenne pepper; 1 cup whole milk plain yogurt; 3/4 cup half-and-half; 2 (10-ounce) packages frozen chopped spinach, thawed; 1 (15-ounce) can chickpeas, drained and rinsed

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

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Ingredients

3 tablespoons vegetable oil

1 medium onion, diced

Salt and pepper

2 cloves garlic, minced

1 tablespoon curry powder

1 tablespoon ground cinnamon

1 teaspoon ground coriander

1 teaspoon ground cloves

1/4 teaspoon cayenne pepper

1 cup whole milk plain yogurt

3/4 cup half-and-half

2 (10-ounce) packages frozen chopped spinach, thawed

1 (15-ounce) can chickpeas, drained and rinsed

Directions

Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.