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