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Chickpeas, tomatoes and spinach are spiced with fragrant coriander, cumin, mustard seed and Madras curry powder. Serve as a side dish or as a vegetarian entrée over rice.
2 cans (16 ounces each) chickpeas, drained and rinsed
2 tablespoon oil, divided
2 teaspoons McCormick Gourmet™ Coriander Seed
1 teaspoon McCormick Gourmet™ Cumin Seed
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons McCormick Gourmet™ Mustard Seed, Yellow
1 teaspoon McCormick Gourmet™ Curry Powder, Hot Madras
1/2 teaspoon salt
1 can (14 1/2 ounces) diced tomatoes
2 cups baby spinach leaves
Preheat oven to 350°F. Toss chickpeas with 1 tablespoon of the oil. Spread in single layer on large shallow baking pan. Roast 15 minutes or until golden brown.
Meanwhile, heat small skillet on medium heat. Add coriander and cumin seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot skillet to avoid over-toasting. Finely crush using a mortar and pestle, small food processor, clean coffee grinder or a rolling pin.
Heat remaining 1 tablespoon oil in medium saucepan on medium heat. Add onion; cook and stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add mustard seed, curry powder, salt and crushed seed mixture; cook and stir 1 minute.
Stir in tomatoes. Simmer 3 minutes or until liquid is almost completely absorbed. Add spinach; cook and stir 30 seconds or just until wilted. Stir in chickpeas until heated through.
Flavorful Tip: For less heat, substitute McCormick® Gourmet Collection Curry Powder. For added color, substitute McCormick® Gourmet Collection Red Curry Powder.
(Amount per serving)