Chickpea & Spinach Curry

Servings: 2



Heat the Coconut Oil in a pot over medium heat and add the Onion. Sauté until they turn translucent (around 3-4 minutes) then add the Garlic and Ginger and fry for another minute.

Add the Cumin, Ground Coriander, Turmeric, and 1 teaspoon of Garam Masala and fry the spices off for 1 minute. Pour in the Chopped Tomatoes, season with Sea Salt and Black Pepper and cook for 2 minutes, then add the Chickpeas/Garbanzo Beans and Water.

Bring the pot to the boil, reduce the heat, cover, and cook for 10 minutes. Add the Spinach 3 minutes before the end of cooking and then take the pot off of the heat.

Stir in 1 more teaspoon of Garam Masala, then serve with ½ cup of fluffy basmati rice per person (95 cals).

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