(Photo coming soon)
You can put this recipe together in just under a half hour. Perfect when you get home late and want something filling and nutritious. Serve alone (it’s perfect that way) but if you’re a carb fan, have it with naan, paratha bread or rice. It has a little kick but not too spicy. If you don’t like the spiciness, leave out the curry. It’ll taste just as delicious!
This recipe was mainly so that you didn’t have to chop too many veggies. If you’ve got the time, then you can chop your own tomatoes (add some spices for flavor) and/or soak your own chickpeas.
1 small onion (thinly sliced)
2 cloves of garlic (chopped)
1 tablespoon coconut oil (or any cooking oil)
1 teaspoon curry powder
½ teaspoon cardamom
½ teaspoon seasoned salt (eliminate if you want to reduce salt intake)
15 oz can drained and rinsed chickpeas to reduce salt amount (or soak and cook chickpeas to make 1 ½ cups of cooked chickpeas)
2 cups of spinach (chard works as well)
15 oz can diced fire roasted tomatoes (low or no sodium if you’re watching your sodium intake)
¼ cup vegetable broth
½ cup Marconi almonds (or cashews or regular slivered or sliced almonds if you can’t find Marconi – I found them in Trader Joe’s). Browning the nuts in a small cast iron pan makes for a nicer texture if you have the time. Good crunch!
½ cup coconut milk
- Heat coconut oil in saucepan
- Sauté onions until soft
- Add garlic and sauté for another 5 minutes
- Stir in curry powder, cardamom and salt
- Stir in chickpeas and stir, allowing chickpeas to brown a bit
- Add spinach and stir until spinach is soft
- Stir in tomatoes
- Stir in vegetable broth
- Let simmer for 10 minutes
- Stir in almonds
- Stir in coconut milk
- Serve and enjoy!
Amount per serving:
% Daily Value*:
Total Fat 12.1g, 15%
Saturated Fat 9.4g, 47%
Cholesterol 0mg, 0%
Sodium 532mg, 23%
Total Carbohydrate 31g, 11%
Dietary Fiber 6.8g, 24%
Total Sugars 3.1g
Vitamin D 0mcg, 0%
Calcium 73mg. 6%
Iron 3mg, 15%
Potassium 389mg, 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.
2,000 calorie a day is used for general nutrition advice.