WINTER

Creamed Spinach and Spiced Chickpea Stir-fry with Coconut Rice

Remember, the spinach will look like a lot when you first put it into the pan—but it will cook down.

Serves 2

Rice

1 cup reduced-sodium chicken broth

1 cup white rice

1 cup unsweetened coconut milk

Pinch of salt

Stir-fry

1 tablespoon olive oil

1 can (15 ounces) chickpeas, drained

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon ground ginger

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

12 ounces baby spinach, coarsely chopped

¾ cup lowfat buttermilk

Salt and black pepper

Garnishes

¼ cup feta cheese, crumbled

¼ cup cashews, chopped

1. In a medium saucepan over medium-high heat, bring broth and rice to a simmer. Reduce heat to very low; stir in coconut milk and salt. Cover and cook 17 minutes, without stirring, until liquid has evaporated and rice is just tender.

2. Warm oil in a large, nonstick skillet over medium-low heat. Add chickpeas, garlic, cumin, ginger, coriander and cinnamon; cook 1 minute, stirring. Add spinach; cover and let sit 30 seconds. Uncover; stir-fry 5 minutes, until wilted.

3. Stir in buttermilk and cook until most of the liquid evaporates, yet mixture is still saucy. Season to taste with salt and pepper. Remove from heat; garnish with feta and cashews. Serve with warm rice.

TIP: Buttermilk gives this dish its creamy texture—the recipe won’t work as well with skim milk.