This fuss-free stir-fry that’s imbued with a flavorful Indian essence is high in dietary fiber to make it extra filling and heart-healthy. To make it vegan, simply omit the yogurt.
1. Heat a wok or large skillet over medium-high heat. Add 1 Tbsp canola oil, swirl to coat. Add 4 sliced garlic cloves and 1 Tbsp chopped ginger to pan and heat just until garlic begins to turn golden. Be careful not to burn the garlic.
2. Add 1 Tbsp garam masala, 1 tsp mustard seeds, 1/4 tsp cayenne and 1/4 tsp salt to pan; heat 20 seconds. Place 2 cups canned or cooked chickpeas in pan and heat 2 minutes, stirring often. Add 1 pint cherry tomatoes to pan and heat until they begin to soften, about 1 minute. Place 6 cups spinach in pan and heat, stirring often, just until greens have lightly wilted. Stir in juice of 1/2 lemon.
3. Serve topped with dollops of yogurt and sliced almonds. Makes 4 servings for an easy weeknight dinner!