• Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 4
  • Calories per Serving: 220 kcal

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 cups fresh spinach
  • 1 can (400g) diced tomatoes
  • 1/2 cup coconut milk (light)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a skillet. Sauté onion, garlic, and ginger until fragrant.
  2. Add turmeric, cumin, and chili powder. Stir for 1 minute.
  3. Stir in chickpeas and tomatoes, simmer for 10 minutes.
  4. Add spinach and coconut milk. Cook until spinach wilts.
  5. Season with salt and pepper, then serve with rice or flatbread.

Nutritional Information (per serving):

  • Protein: 7g
  • Carbohydrates: 24g
  • Fat: 9g
  • Fiber: 6g