Number of servings : 4 to 6
Prep time: 10 minutes
Cooking time: 15 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
2 tbsp (25 mL) vegetable oil
3 onions, thinly sliced
2 cloves garlic, finely chopped
1 tbsp (15 mL) chopped fresh gingerroot
1 tbsp (15 mL) curry paste or curry powder
4 cups (1 L) cooked chickpeas (2 19 oz/540 mL tins)
1/2 cup (125 mL) vegetable stock or water
4 oz (125 g) fresh baby spinach
salt and pepper to taste
1/2 cup (125 mL) yogourt cheese
- Heat oil in a large skillet. Add onions; cook until very brown. Reserve half the onions. Add garlic and gingerroot to the onions in the pan and cook gently 1 to 2 minutes. Add curry paste and cook 1 minute longer.
- Add chickpeas and stock or water, and bring to a boil. Cook gently 10 minutes. Remove from heat and stir in spinach until just wilted. Add salt and pepper to taste.
- Serve with yogourt spooned over the top of chickpeas and sprinkled with reserved onions.
Bonnie says: For a great vegetarian main course, serve this over rice or couscous. Yogourt cheese is easy to make with natural-style yogourt. Simply line a sieve with cheesecloth or paper towels, set over a bowl and spoon in yogourt. Cover and allow to drain overnight in the refrigerator. The liquid will drain off, leaving about half the original volume of yogourt. This can be done with low-fat or regular yogourt.
Fran says: Yogourt has most of the goodness of a glass of milk (not vitamin D, though it’s added now to a few brands), including protein, calcium, potassium and B vitamins. It also has “friendly” bacterial cultures that help keep the intestinal tract healthy.
Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.