MAKES: 6 SERVINGS
SERVING SIZE: 2 CUPS
MAKES: ABOUT 12 CUPS
START TO FINISH: 20 MINS
1/4 extra virgin olive oil
2 cloves garlic, minced
2 ounce cans chickpeas (garbanzo beans), rinsed and drained
3 tablespoons lemon juice
2 teaspoons packed brown sugar
2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 5 ounce packages fresh baby spinach
3/4 cup dried apricots, cut into thin slices
1/2 small red onion, thinly sliced
Toasted Pappadams (optional)
- In a large skillet heat olive oil over medium heat. Add garlic; cook for 1 minute. Remove skillet from heat. Add garbanzo beans, lemon juice, brown sugar, cumin, garam masala, coriander, cinnamon, and cayenne pepper. Return skillet to heat. Bring mixture just to a simmer. Cover skillet and set aside.
- In a large bowl combine spinach, apricots, and red onion. Add warm chickpea mixture; toss well to combine.
- Divide salad among serving plates. If desired, garnish with broken pieces of Toasted Pappadams. Serve immediately.
4 7-inch plain pappadams
- Preheat broiler. Arrange pappadams in a single layer on an ungreased baking sheet. Broil 6 inches from heat for 15 to 30 seconds or until bubbly and golden on one side. Using tongs, gently turn pappadams; broil about 5 seconds or until bubbly and golden on the other side. Let cool. Break each pappadam into 5 or 6 pieces.
Nutrition Facts (Spinach Salad with Indian-Spiced Chickpeas, Apricots, and Onion)
Per serving: 339 kcal , 11 g fat (1 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 325 mg sodium , 53 g carb. , 9 g fiber , 22 g sugar , 9 g pro.