Bursting with flavors, this recipe combines the richness of chickpeas with the vibrant essence of curry, creating a dish that's both comforting and invigorating.
Serves: 4
Ingredients:
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, chopped
- 1-2 tbsp red curry paste
- 2 tsp chili flakes
- 1 - 28 oz can diced or pureed tomatoes
- 1 - 19 oz can chickpeas, drained and rinsed
- ¼ tsp pepper
- ¼ tsp cinnamon
- Salt to taste
- 1 cup of fresh cilantro and/or mint, chopped
- 1 -2 tbsp fresh lemon juice
- Optional: 1 cup of spinach
Directions:
- Saute onions, garlic and ginger in olive oil until softened.
- Add curry paste and chili flakes and let cook for about 1 minute, stirring often.
- Add tomatoes, chickpeas and spices and stir to combine.
- Let simmer uncovered for 15 minutes.
- Add fresh herbs, spinach and lemon juice, let spinach wilt and remove from heat.
- Serve with basmati rice or warmed naan.
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Recipe offered by Meghan Wilton, RD, CDE, Registered Dietitian