4 servings

This recipe relies on several spices, such as fennel seeds, cumin seeds, coriander, and red pepper, for a simple, homemade curry powder. Measuring out the separate spices is worth the extra effort; it has a brighter flavor than packaged curry powder. The fennel and cumin seeds add a pleasing crunch and pungency.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

saracat's Review

January 30, 2012
I really enjoyed this dish. I crushed the seeds with a mortar and pestle to bring out their flavor. I don't know where to get a 19 oz can of beans so I used a 15 oz can. My one complaint is that I think this recipe feeds two or three people rather than four as a main dish. Also next time I will wilt the spinach in the chickpea mixture rather than separately as I don't think that was necessary. I served this with whole wheat flat bread.

kasupr03's Review

March 24, 2011
I felt like it was missing a little spice, but overall it was a great, healthy recipe. I reduced the amount of a liquid a little, and added extra beans to the puree (only had white). I also used frozen spinach, since that was more practical for us. Very easy to make, as well.

severine999's Review

November 19, 2008
I've made this several times, and it's one of our favorites. True, there is a lot of liquid called for here, but I usually serve this with some basmati rice to soak up the juice. I love this dish!