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Add a photoQuick Chickpea Curry is perfect for a fast and easy weeknight dinner. Flavourful with a hint of heat. Gluten free, vegan, and a great meat alternative meal.
Ingredientes
- 38 ounces canned chickpeas (rinsed and drained)
- 14 ounces canned coconut milk (full fat)
- 1 cup onion (diced)
- 1 1/2 cups sweet red pepper (diced)
- 2 ounces handfuls of fresh spinach
- 1 tbsp Avocado oil for cooking
- Curry/spice blend (your choice)
- 1 cup water
- 1/4 tsp salt
- I USED:
- 1 tbsp medium curry powder
- 1 tsp garam marsala
- 1/2 tsp turmeric
- 1/8 tsp red chili flakes
Direcciones
- Rinse and drain chickpeas.
- Dice onion and pepper.
- Heat oil in wok.
- Sweat onions seasoned with salt for 5 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 along with 1 cup of water and bring to boil. Reduce heat and simmer for 10 minutes.
- Serve over steamed rice.
- ENJOY!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 6 servings | |
| Calories 408 | |
| Calories from Fat 169 | 41% |
| Total Fat 20.0g | 25% |
| Saturated Fat 13.3g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 657mg | 27% |
| Potassium 567mg | 16% |
| Total Carbs 49.8g | 13% |
| Dietary Fiber 9.3g | 31% |
| Sugars 3.29g | 2% |
| Protein 11.07g | 18% |
