chickpea curry with basmati rice

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category: [indian]

1 (3.5-ounce) bag boil-in-bag basmati or brown rice 1 tablespoon canola oil 1 large onion, diced 1 1/2 teaspoons garam masala 2 (15-ounce) cans chickpeas, rinsed and drained 1 (15-ounce) can unsalted crushed tomatoes 1 (6-ounce) package fresh baby spinach 1/2 cup plain 2% Greek yogurt 1/2 teaspoon salt 1/4 cup chopped fresh cilantro

Cook rice according to package directions; drain.

While rice cooks, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender, stirring frequently. Stir in garam masala; cook 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.