Indian-inspired Chickpea Curry with Spinach
A delicious and heart-healthy dish rich in soluble fiber, plant-based proteins, and healthy fats. This recipe is designed to support a diet aimed at lowering high cholesterol levels.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 can diced tomatoes
- 1 cup vegetable broth
- 4 cups fresh spinach
- 1/4 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large skillet, sauté the onion, garlic, and ginger until fragrant.
Add the spices (cumin, coriander, turmeric, cinnamon, cayenne pepper) and cook for another minute.
Stir in the diced tomatoes, chickpeas, and vegetable broth. Simmer for 15 minutes.
Add the spinach and coconut milk. Cook until the spinach is wilted.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 12 |
| Carbs (g) | 35 |
| Fiber (g) | 10 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |