mild curried vegetarian chickpeas
I came up with this recipe during Lockdown. My daughter was getting fed up with the amount of meat her brothers were demanding at mealtimes and was begging for some vegetarian meals. Although the title states curried, this is a very mild flavour as my daughter doesn’t like super heat - she’s more of a masala girl! It’s super quick to make and so can easily be rustled up alongside other meals. You can eat this on its own, or add some brown rice for a slightly more substantial meal.
ingredients
serves 3
1 onion, finely chopped
1 tablespoon avocado oil
2 teaspoons garam masala
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon ground cinnamon
1 can chopped tomatoes
1 tablespoon almond butter
1 can coconut milk
1 jar Brindisa chickpeas
100g baby spinach
method
prep time: 25 mins
Heat the avocado oil in a large shallow pan and add the chopped onion.
Cook for about 8-10 minutes until soft and slightly golden.
Add all the spices and stir well.
Add the tomatoes, almond butter and coconut milk and simmer gently for 5 minutes.
Add the chickpeas and again stir well.
Add the spinach leaves and leave the dish to simmer very gently for another few minutes until the spinach is wilted.
the health boost tip
We love chickpeas at The Health Boost. They are exceptionally high in fibre, they are also a good source of folate, copper, protein, iron and zinc. Chickpeas have been proven in studies to have good success for those struggling with blood sugar management.
