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Paneer with Baked Chickpeas

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Recipe

This Indian inspired paneer dish is full of flavor, using several kinds of spicy, fresh ginger and garlic really give this dish tons of flavor. If you can't find the fresh Indian cheese, feel free to use mozzarella cheese instead.

 

Yield

6 servings

Prep

20 min

Cook

45 min

Ready

80 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon vegetable oil
or butter, divided, plus extra for the baking dish
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1 large onions
chopped
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4 cloves garlic
or to taste, minced
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1 slice ginger
1-inch, peeled and minced
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½ tablespoon hot chili peppers
or to taste, freshly minced
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2 teaspoons garam masala
or curry powder
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1 teaspoon chili powder
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1 dash sugar
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2 cups tomatoes
ripe, peeled, seeded and chopped or diced canned tomatoes, drained
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½ cup coconut milk
light
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½ cup cilantro
freshly chopped
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1 pound spinach
chopped
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3 cups chickpeas (garbanzo beans)
canned and drained
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1 x salt and black pepper
to taste
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1 cup cheese
fresh, crumbled, or mozzarella, cubed
* Camera

Ingredients

Amount Measure Ingredient Features
15 ml vegetable oil
or butter, divided, plus extra for the baking dish
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1 large onions
chopped
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4 cloves garlic
or to taste, minced
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1 slice ginger
1-inch, peeled and minced
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7.5 ml hot chili peppers
or to taste, freshly minced
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1E+1 ml garam masala
or curry powder
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5 ml chili powder
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1 dash sugar
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473 ml tomatoes
ripe, peeled, seeded and chopped or diced canned tomatoes, drained
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118 ml coconut milk
light
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118 ml cilantro
freshly chopped
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453.6 g spinach
chopped
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7.1E+2 ml chickpeas (garbanzo beans)
canned and drained
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1 x salt and black pepper
to taste
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237 ml cheese
fresh, crumbled, or mozzarella, cubed
* Camera

Directions

Heat half of oil in a deep skillet over medium-high heat.

Stir in onion, garlic, ginger, and chile.

Cook until onion is soft, stirring occasionally, 4 to 6 minutes.

Add garam masala, chili powder, and sugar, cook until fragrant, stirring constantly, 2 to 3 minutes.

Stir in tomatoes, cook, stirring frequently, 2 to 4 minutes.

Pour in coconut milk and stir in cilantro, cook until mixture comes to a boil, stirring frequently.

Reduce heat to simmer, cook until tomatoes break up and mixture thickens, stirring 2 to 3 times, 20 to 25 minutes.

Preheat oven to 400°.

Coat a 9- by 13-inch baking dish with cooking spray.

Add remaining oil in a small pan over medium-high heat.

Stir in half of spinach to tomato sauce; cook until wilted, stirring constantly, about 3 minutes.

Stir in remaining spinach, cook until wilted, stirring constantly, about 3 minutes.

Spoon tomato sauce into dish, spread chickpeas on top.

Sprinkle with salt and pepper to taste.

Arrange cheese on top evenly.

Bake until sauce is bubbly and cheese and beans have browned, 25 to 35 minutes.

Cool for a few minutes and serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 24529% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 430mg 18%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 33%
Sugars g
Protein 19g
Vitamin A 155% Vitamin C 64%
Calcium 14% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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