BUTTER CHICKPEAS

MAKES 4 SERVINGS

1 cup long-grain white rice, rinsed 2 tbsp canola oil 2 cloves garlic, minced 2 tsp curry powder 2 tsp garam masala ½ tsp salt ¼ tsp pepper 1 796 ml can no-salt-added diced tomatoes ⅓ cup cashew butter 1 540 ml can chickpeas, drained and rinsed 2 cups baby spinach ½ cup cilantro, chopped (approx) warm naan (optional) In saucepan, bring rice and 1½ cups cold water to boil over high heat. Reduce heat to low; cover and cook until tender and water is absorbed, about 13 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.

Meanwhile, in large skillet, heat oil over medium heat; cook garlic, curry powder, garam masala, salt and pepper, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes; bring to boil. Reduce to simmer; cook, stirring frequently, until sauce is thickened, about 15 minutes. Stir in cashew butter and ⅓ cup water until smooth. Stir in chickpeas; cook until heated through, about 2 minutes. Stir in spinach and cilantro.

Serve over rice. Garnish with additional cilantro, if desired, and serve with naan (if using).

PER SERVING about 557 cal, 18 g pro, 19 g total fat (3 g sat. fat), 82 g carb (9 g dietary fibre, 11 g sugar), 0 mg chol, 609 mg sodium, 551 mg potassium. % RDI: 12% calcium, 41% iron, 8% vit A, 33% vit C, 88% folate.