CURRIED GREEN AND GARBANZOS

Yield: 6 servings

Total time: About 35 minutes

Vegetarian, Gluten-Free

INGREDIENTS

• about 1 lb mixed greens, such as spinach, kale, collards, and chard

• 1 yellow onion, quartered

• 5 garlic cloves

• 1 serrano pepper, seeded

• 1" piece of ginger, peeled and grated

• 1 T canola oil

• 1/2 tsp garam masala

• 2 tsp coriander

• 1 tsp cumin

• 1/8 tsp tumeric

• 1/2 tsp Kosher salt

• 1 15 oz. can garbanzo beans, drained

• 1 1/2 C water

• 1/2 C plain Greek yogurt

METHOD​

1

Process the greens in batches in a food processor until finely chopped. Set aside.

​

2

Wipe the processor bowl and blade clean. Add the onion, garlic cloves, and pepper and process until finely chopped.

​

3

Heat a large sauté pan over medium-high heat, add the oil and swirl the pan to coat bottom. Add the onion mixture and the ginger. Cook, stirring frequently, for about 15 minutes or until the onions have caramelized and slightly browned.

​

4

Add the spices and garbanzos and cook for another minute, stirring constantly. Add the greens, stir well, and cook until the greens have wilted. Add the water, stir well and cover, and cook for 5 minutes.

​

5

Remove cover and reduce heat to low. Stir in the yogurt and cook for a couple more minutes until the yogurt is warmed and blended in. Remove from heat and serve.

NOTES You can use a single type of greens rather than a mix, but if you're using all kale of collards you may need to increase the cooking time slightly until they are cooked to the level of tenderness you prefer. If you're not following the South Beach Phase 1 diet, serve this with hot, cooked Basmati rice and a chutney such as this loquat chutney or mango chutney.

http://www.fullandcontent.com/