Curried Chickpeas with Roasted Broccoli

This is a hearty fall or winter dish that can be made almost entirely from pantry items if you substitute frozen spinach for the baby spinach listed below. Roasted broccoli provides a simple side to round out the meal.

Curried chickpeas with roasted broccoli

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 bunch broccoli
2/3 c plain yogurt
Olive oil, salt and pepper

Preparation:

  1. Heat oven to 425 degrees.
  2. While oven heats, cut broccoli 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 broccoli 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 broccoli.

Time Savers:


Donna W

Donna W


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