Baked Chickpeas with Paneer

Name: Baked Chickpeas with Paneer
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams baby spinach leaves, chopped; 1 teaspoons freshly ground black pepper; 710 milliliters drained canned chickpeas (garbanzo beans); 237 milliliters fresh cheese, cubed (such as mozzarella); 1 Tbsp minced fresh hot chile; 1 teaspoons chili powder; 2 teaspoons garam masala or curry powder; 118 milliliters chopped fresh cilantro leaves; 2 garlic cloves, minced; 1 inch ginger, peeled and minced; 118 milliliters light coconut milk; 1 Tbsp neutral oil (such as grapeseed), divided, plus more for the baking dish; 1 medium onion, chopped; 1 teaspoons salt; 1 dash Large of sugar; 454 grams cups chopped ripe tomato whole), peeled and seeded, or diced canned tomatoes, drained

You can never have too many hor d'oeuvre recipes, so give Baked Chickpeas with Paneer a try. This gluten free recipe serves 6. One serving contains 229 calories, 12g of protein, and 12g of fat. A mixture of oil, chile, chickpeas, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, garlic, ginger, and chile. Cook until onion is soft (about 5 minutes), stirring occasionally. Stir in garam masala, chili powder, and sugar; cook until fragrant (1 or 2 minutes), stirring constantly.

Ingredients you will need

Chili Powder

Garam Masala

Garlic

Ginger

Chili Pepper

Onion

Sugar

Add tomatoes; cook (about 3 minutes), stirring frequently.

Ingredients you will need

Tomato

Add coconut milk and cilantro; cook until mixture comes to a boil, stirring constantly. Reduce heat to simmer; cook until tomatoes break up and mixture thickens (about 20 minutes), stirring occasionally.

Ingredients you will need

Coconut Milk