Prep: 15 minutes; Cook: 1 hour and 15 minutes; Total time: 1 hour and 30 minutes.Though this dish is meat-free, the chickpeas provide a healthy dose of protein and fiber.

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Credit: Quentin Bacon

Recipe Summary

Yield:
Makes 6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat half of oil in a deep skillet over medium-high heat. Add onion, garlic, ginger, and chile. Cook until onion is soft (about 5 minutes), stirring occasionally. Stir in garam masala, chili powder, and sugar; cook until fragrant (1 or 2 minutes), stirring constantly.

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  • Add tomatoes; cook (about 3 minutes), stirring frequently. Add coconut milk and cilantro; cook until mixture comes to a boil, stirring constantly. Reduce heat to simmer; cook until tomatoes break up and mixture thickens (about 20 minutes), stirring occasionally.

  • Preheat oven to 400°. Coat a 9- by 13-inch baking dish with cooking spray. Place remaining oil in a small pan over medium-high heat. Add half of spinach to tomato sauce; cook until wilted (about 3 minutes), stirring frequently. Add remaining spinach; cook until wilted (2-3 minutes), stirring frequently.

  • Spread tomato sauce into dish; spoon chickpeas on top. Sprinkle with salt and pepper. Place cheese evenly over dish. Bake until sauce is bubbly and cheese and beans have browned (20-30 minutes). Remove from oven; serve.

Nutrition Facts

277 calories; fat 9g; saturated fat 3g; mono fat 2g; poly fat 3g; protein 15g; carbohydrates 37g; fiber 11g; cholesterol 10mg; iron 5mg; sodium 331mg; calcium 245mg.
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