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Add a photoWonderful aromatic Chickpea Curry. The fragrant Indian spices create a mouth watering satisfying meal....which also fits "meatless" dinner options too.
Ingredients
- 2 (19 oz) cans of chickpeas, rinsed and drained
- 1 can of coconut milk (full fat)
- 1 onion (diced)
- 1 sweet red pepper (diced)
- 2 handfuls of fresh spinach
- Avocado oil for cooking
- Curry/spice blend (your choice)
- I Used:
- 1 tbsp. medium curry powder
- 1 tsp. garam marsala
- 1/2 tsp. turmeric
Directions
- Rinse and drain chickpeas
- Dice onion and pepper
- Heat 2-3 tbsp. of oil in wok
- Sweat onions for 10 minutes
- Add your spice blend, reduce heat slightly and cook for 5 minutes
- Add peppers and cook for 3 minutes
- Add chickpeas and cook for 5 minutes
- Add spinach and cook for 1 minute
- Add coconut milk, reduce heat and simmer for 10 minutes
- Serve over steamed rice
- ENJOY!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 4 servings | |
| Calories 605 | |
| Calories from Fat 236 | 39% |
| Total Fat 28.05g | 35% |
| Saturated Fat 20.81g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 884mg | 37% |
| Potassium 838mg | 24% |
| Total Carbs 76.37g | 20% |
| Dietary Fiber 14.0g | 47% |
| Sugars 3.94g | 3% |
| Protein 17.2g | 28% |
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