Garam Masala Chickpea, Potato, and Spinach Skillet
Tender russet potato and chickpeas simmered with onion, garlic, garam masala, and spinach for a hearty vegetarian dinner.
- Calories
- 730
- Protein
- 25g
- Carbs
- 115g
- Fat
- 20g
Per serving
Ingredients
For 4 servings · 35 min total
- russet potatopeeled and diced2 lb
- red oniondiced1/2 lb
- garlicminced2 clove
- olive oil4 tbsp
- garam masala4 tsp
- cumin1 tsp
- chickpeasdrained and rinsed2 can
- frozen spinach6 oz
- greek yogurt1 cup
- apple cider vinegar4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Peel and dice the potato, dice the red onion, and mince the garlic.
- 2Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and a small pinch of the salt, then cook for 3-4 minutes, until translucent and softened. Add the garlic, garam masala, and cumin; stir for 30-60 seconds, until fragrant.
- 3Add the potato, chickpeas, black pepper, and the remaining salt. Stir to coat, then add a small splash of water. Cover and cook for 10-12 minutes, stirring occasionally, until the potato is fork-tender.
- 4Stir in the frozen spinach and cook uncovered for 4-5 minutes, until hot and the excess moisture has evaporated. Taste and adjust the seasoning, then stir in the apple cider vinegar.
- 5Spoon the skillet into a bowl and top with the Greek yogurt. Serve when the potatoes are tender and the sauce lightly coats them.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.