Curried Chickpeas with Spinach and Roasted Cauliflower

This is a hearty fall or winter dish that can be made entirely from pantry items if you substitute frozen spinach for the baby spinach listed below. Roasted cauliflower serves as a substitute for rice to create a lower carb, more vegetable-focused meal.

Curried chickpeas with spinach and roasted cauliflower

Makes 4 servings

2 15 oz cans garbanzo beans
1 28 oz can crushed tomatoes
1/2 red onion, diced
2-3 cloves garlic, crushed
1 tbsp minced ginger
1 tbsp curry powder
1 tsp each cumin and turmeric
1/4 tsp cayenne
10 oz baby spinach
1 head cauliflower
2/3 c plain yogurt
Olive oil, salt and pepper

Preparation:

  1. Heat oven to 425 degrees.
  2. While oven heats, cut cauliflower into florets and toss with olive oil, salt and pepper. Spread on a baking sheet and put into oven for 25 minutes once oven reaches 425 degrees.
  3. Meanwhile, heat a drizzle of olive oil over medium-high heat. Add onion and sautee until browned, about 5 minutes.
  4. Add garlic and ginger, stir briefly. Add curry powder, cumin, turmeric and cayenne along with salt and pepper to taste and stir briefly to roast spices.
  5. Add tomatoes and garbanzo beans. Bring to a boil and then reduce heat to a simmer.
  6. In the last 5 minutes of the cauliflower's roasting time, add baby spinach to garbanzo bean mixture and cook until wilted. Stir yogurt into garbanzo bean mixture.
  7. Serve curried garbanzo beans in bowls alongside roasted cauliflower.

Time Savers:


Donna Whitlock

Donna Whitlock


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