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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add broth and next 5 ingredients (broth through red pepper), and bring to a boil. Reduce heat, and simmer 5 minutes. | 2. Place 1/2 cup chickpeas in a food processor; process until minced. Add minced chickpeas and remaining chickpeas to onion mixture. Bring to a boil; reduce heat, and simmer 10 minutes. | 3. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic, and sauté 30 seconds. Add spinach; sauté 3 minutes or until spinach is just wilted. | 4. Spoon 1/2 cup spinach mixture onto each of 4 plates. Top each serving with 3/4 cup chickpea mixture; dollop each serving with 2 tablespoons yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	teaspoons	divided	159.12	0.0	0.0	18.0
onion	2	cups	sliced	128.0	29.888	3.52	0.32
vegetable broth	1 1/2	cups	canned	243.54	39.483000000000004	8.9298	5.7564
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
salt	1/4	teaspoon		-	-	-	-
red pepper	1/4	teaspoon	ground	0.3125	0.0688	0.0146	0.0034
chickpea	1	can	drained divided	1133.4333	188.7556	61.3793	18.1109
garlic clove	2		chopped	-	-	-	-
spinach	16	cups	chopped	110.4	17.424	13.728	1.8719999999999999
plain yogurt	1/2	cup	fat-free	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.