Name: Yellow chickpea curry
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp olive oil; 1 large onion, diced; 1 tsp ground ginger; 1 tsp garlic powder; 2 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; ¼ tsp cayenne pepper; 1 can (14.5 oz) no-salt-added diced tomatoes, with their juice; 3 cups no-salt-added chickpeas (two 15-oz cans), drained and rinsed; 3 tbsp canned coconut milk, shaken; 6 cups packed baby spinach (about 6 oz); 2 tbsp lime juice; ½ tsp salt; 4 cups cooked brown rice, for serving (1 cup a bowl); 1 cup water

Ingredients

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2 tsp olive oil
1 large onion, diced
1 tsp ground ginger
1 tsp garlic powder
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper
1 can (14.5 oz) no-salt-added diced tomatoes, with their juice
3 cups no-salt-added chickpeas (two 15-oz cans), drained and rinsed
3 tbsp canned coconut milk, shaken
6 cups packed baby spinach (about 6 oz)
2 tbsp lime juice
½ tsp salt
4 cups cooked brown rice, for serving (1 cup a bowl)
1 cup water

Method

Nutrition

Estimated

Per bowl (about 1⅓ cups curry over 1 cup rice) · serving size 1 of 4

Calories548

Total fat	10.6 g
Saturated fat	3.4 g
Sodium	359 mg
Total carbohydrate	97.5 g
Dietary fiber	at least 16.9 g (1 row carries no value)
Total sugars	at least 11.0 g (2 rows carry no value)
Protein	19.7 g

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