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Indian Spiced Chickpeas with Rhubarb


1 1/2 tablespoons olive oil, divided
2 tablespoons yellow mustard seeds
2 1/2 teaspoons whole cumin seeds
3 tablespoons grated fresh ginger
3 cloves garlic, minced
1 medium red onion, chopped
1/2 cup golden raisins
1 3/4 cups cooked chickpeas (or, 1 15oz can, drained and rinsed)
1/2 lb fresh rhubarb, cut into 1/4-inch slices
2 cups reduced sodium vegetable broth

10oz package baby spinach
1/4 teaspoon salt
freshly ground pepper
1/4 cup chopped cilantro
plain yogurt (optional)

Heat 1/2 tablespoon olive oil in a small skillet over medium-low heat. Add the mustard seed and cumin seeds and cover. Cooking, shaking the pan often, until the seeds begin to pop. Cook for 1-2 minutes more, or until the seeds stop popping. Quickly stir in the ginger and garlic, then turn off the heat and set aside.

In a larger, deep skillet or dutch oven, heat the remaining 1 tablespoon of olive oil. Cook the onions and raisins for about 10 minutes, until the onions are softened and begin to brown. Add the chickpeas, rhubarb, and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for about 10 minutes.

Uncover and add the spinach a few handful at a time, stirring to incorporate and let it wilt down. When all of the spinach has been added, stir in the reserved spice mixture and season to taste with salt and pepper. Serve hot, topped with fresh chopped cilantro and a dollop of yogurt, if desired.

Nutrition Facts (does not include optional yogurt)
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories  288.6
Total Fat  9.4 g
Saturated Fat  0.9 g
Polyunsaturated Fat  0.9 g
Monounsaturated Fat  4.9 g
Cholesterol  0.0 mg
Sodium  292.3 mg*
Potassium  1,232.4 mg
Total Carbohydrate  47.8 g
Dietary Fiber  10.6 g
Sugars  18.2 g
Protein  11.6 g

*Sodium content will be higher if using canned chickpeas instead of cooking your own from dry beans.