Roasted Chickpeas and Spinach
salads sides

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.
  • 10m

    prep time

  • 25m

    Cook Time

  • 100

    Calories

  • 11

    Ingredients

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Ingredients

10

(1/2 cup)

Servings

Instructions

  • 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

Nutrition information (per Serving)

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