Chickpea Curry with Basmati Rice

From: Cooking Light

Ingredients:

1 (3.5 ounce) bag boil-in-bag basmati or brown rice
1 tablespoon canola oil
1 large onion, diced
1 1/2 teaspoons garam masala
2 (15-ounce) cans chickpeas, rinsed and drained
1 (15-ounce) can unsalted crushed tomatoes
1 (6-ounce) package fresh baby spinach
1/2 cup plain 2% Greek yogurt
1/2 teaspoon salt
1/4 cup chopped fresh cilantro

Instructions:

1. Cook rice according to package directions; drain.

2. While rice cooks, heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender, stirring frequently. Stir in garam masala;

3. Cook 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach;

4. Cook 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.

Serves 4