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.
Two Years Ago: Apple Cranberry Baked French Toast
Three Years Ago: Baby Blue Party Punch
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.