Chickpea Curry in a Hurry
Yields1 ServingTotal Time10 mins
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
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.