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
Servings: 10 (1/2 cup)
Ingredients
- 2 cans (16 ounces each) chickpeas, drained and rinsed
- 2 tablespoon oil, divided
- 2 teaspoons McCormick Gourmet™ Organic Coriander Seed
- 1 teaspoon McCormick Gourmet™ Organic Cumin Seed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons McCormick Gourmet™ Organic Yellow Mustard Seed
- 1 teaspoon McCormick Gourmet™ Organic Hot Madras Curry Powder
- 1/2 teaspoon salt
- 1 can (14 1/2 ounces) diced tomatoes
- 2 cups baby spinach leaves
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
- 4 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
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