Chickpea and Spinach Curry
Preparation time: 10 minutesCooking time: 20 minutes3 servings
From the article: PMS and food: a practical guide with 10 recipes
Ingredients
3 Servings
- 1 can (400 g) chickpeas, drained and rinsed
- 200 g fresh spinach
- 1 can (400 ml) coconut milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tbsp olive oil
- 200 g brown rice or quinoa for serving
- Salt to taste
Instructions
- 1Heat olive oil in a large pan over medium heat. Sauté onion for 3 minutes.
- 2Add garlic, curry powder, and cumin. Stir for 1 minute until fragrant.
- 3Pour in coconut milk and bring to a gentle simmer.
- 4Add chickpeas and cook for 10 minutes.
- 5Stir in spinach and cook for 2 more minutes until wilted. Season with salt.
- 6Serve over brown rice or quinoa.
Nutrition: 680 kcal · 16 g protein · 76 g carbs · 33 g fat