Chickpea & Spinach Curry

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Chickpea & Spinach Curry

Chickpea & Spinach Curry is a nutrient-dense dish packed with plant-based protein, fiber, and essential vitamins. Chickpeas, the main ingredient, provide a rich source of protein and fiber, promoting digestive health and keeping you full for longer. Spinach adds an abundance of iron, vitamin C, and antioxidants, which support a strong immune system and overall well-being. The combination of turmeric, cumin, and ginger not only enhances the flavor but also offers anti-inflammatory and digestive benefits.

This dish is particularly beneficial for heart health, as chickpeas and olive oil contribute to healthy cholesterol levels. Additionally, coconut milk provides a creamy texture while offering healthy fats that support brain function. The diced tomatoes add a dose of vitamin C and lycopene, which are known for their immune-boosting and skin-protecting properties.

Chickpea & Spinach Curry is a great option for those following a plant-based or gluten-free diet, as it is both satisfying and nutritious. The inclusion of chili flakes adds a touch of spice, boosting metabolism and circulation. Whether enjoyed on its own or paired with rice or quinoa, this curry is a wholesome meal that supports digestion, heart health, and overall vitality.

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups fresh spinach
  • ½ onion, diced
  • 1 garlic clove, minced
  • 1 tsp grated ginger
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ tsp chili flakes (optional)
  • 1 cup diced tomatoes
  • ½ cup coconut milk (light)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Preparation:

  1. Heat olive oil in a pan over medium heat.
  2. Sauté onions, garlic, and ginger for 2 minutes until fragrant.
  3. Add turmeric, cumin, and chili flakes, stirring for 30 seconds.
  4. Pour in diced tomatoes and cook for 5 minutes.
  5. Stir in chickpeas and coconut milk, simmering for 10 minutes.
  6. Add spinach and cook until wilted. Season with salt and pepper.
  7. Serve hot, optionally with brown rice or quinoa.

Benefits:

– Chickpeas provide fiber and plant-based protein for satiety.
– Spinach is rich in iron, folate, and antioxidants.
– Turmeric and ginger help reduce inflammation and boost metabolism.

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