Roasted Chickpeas and Spinach

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.

Serves: 10
Serving Size: 1/2 cup
10 mins Prep time 25 mins Cook time
10 mins Prep time
25 mins Cook time
  • 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

Cooking tip

Flavorful Tip: For less heat, substitute McCormick® Gourmet Collection Curry Powder. For added color, substitute McCormick® Gourmet Collection Red Curry Powder.

Nutrition information

(Amount per serving)

  • 100Calories: 100Cholesterol: 0mg
  • Sodium: 314mgProtein: 3g
  • Total Fat: 4gFiber: 4g
  • Carbohydrate: 13g