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Tuesday, March 5, 2013

Chickpea Curry

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Ryan definitely deserves an award for Best Husband of 2013. He has majorly been picking up my slack the last few months, as I'm struggled to stay on top of schoolwork and blog work in the evenings. I'm embarrassed to admit how many times I've cleaned the bathroom since January (none), and while I've managed to fold a few pieces of laundry, he's done the bulk of the washing, drying, and folding.
And, being the rockstar he is, he hasn't complained once. I wish I could tell you that this is his favorite meal and that I made it as a thank you, but the truth is...he made this dinner for ME. I showed him the recipe and he got to work in the kitchen while I got to work in the office. Although he was the one cooking, I can tell you that it didn't take long to put together, making it a great weeknight dish.
We both really, really loved it. We love garam masala, but I think even people wary of curry dishes would find this delicious. The Greek yogurt makes it creamy and comforting, all while adding an extra boost of protein. Food always tastes better when you don't have to cook it, but I think I would've loved this no matter who was behind the cooking!

One Year Ago: Peanut Butter Chocolate Dipped Pretzels
Two Years Ago: Apple Cranberry Baked French Toast
Three Years Ago: Baby Blue Party Punch

Chickpea Curry 
from Cooking Light January 2013

-1 tbsp canola oil
-1 large onion, diced
-2 tsp garam masala
-2 (15 oz) cans chickpeas, rinsed and drained
-1 (15 oz) can crushed tomatoes
-1 (6 oz) package fresh baby spinach
-1/2 cup plain 2% Greek yogurt
-1/2 tsp salt
-1/4 cup chopped fresh cilantro
-1 cup rice (we used a brown jasmine rice)

1. Cook rice according to package instructions.
2. While rice is cooking, heat a large skillet or Dutch oven over medium-high heat. Add oil and swirl to coat the pan. Add the onion and saute for 5 minutes or until tender.
3. Stir in garam masala, stirring constantly for 30 seconds. Add chickpeas, tomatoes, and spinach. Cook for 2 minutes, or until spinach wilts.
4. Remove from heat and stir in yogurt and salt. Sprinkle with cilantro and serve over rice.