Name: Chickpea Curry in a Hurry
Cuisine: Indian
Ingredients: 1 ½ cups cooked chickpeas or 1 (15 oz) can low sodium chickpeas, drained; ½ cup low-sodium vegetable broth; 1 ½ cups diced tomatoes; 1 tsp garlic powder; 2 tsp curry powder; ⅓ cup chopped spinach (fresh is good, but frozen can be used); ⅓ cup unsweetened dried coconut; 1 cup cooked quinoa for serving

Yields1 Serving0 0DifficultyBeginner

Total Time10 mins

INGREDIENTS

1 ½ cups cooked chickpeas or 1 (15 oz) can low sodium chickpeas, drained

½ cup low-sodium vegetable broth

1 ½ cups diced tomatoes

1 tsp garlic powder

2 tsp curry powder

⅓ cup chopped spinach (fresh is good, but frozen can be used)

⅓ cup unsweetened dried coconut

1 cup cooked quinoa for serving

DIRECTIONS

A delicious, go-to, 10-minute meal for those busy weeknights. This recipe is from Dr. Joel Fuhrman (www.drfuhrman.com), "Eat to Live" cookbook.

Combine all ingredients except spinach in a large saucepan. Cook for 5 minutes, then add spinach.

Cover and continue cooking until spinach is thawed and curry is warm, about 5 more minutes.

Serve with 1 cup cooked quinoa, farrow or other intact whole grain.

CategoryMains, Vegan, VegetarianCuisineIndian, NutritarianCooking MethodStovetopDietDiabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, VegetarianTags#spinach, #tomatoes

Ingredients