Chickpea Spinach Stew

For a Serving Size of Two:

Ingredients:

• 60 grams chickpeas
• 100 grams chopped spinach
• 50 grams finely chopped onions
• 30 grams finely chopped tomatoes
• 20 grams finely chopped carrots
• 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds
•  1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt (to taste)
• 2 teaspoons olive oil
• 200 ml vegetable broth or water
• Fresh coriander for garnish

Procedure:

• If using dried chickpeas, soak them overnight and cook them until tender.
• In a pot, heat the olive oil over medium heat. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until they turn golden brown.
• Stir in the ginger-garlic paste and sauté for another minute. Add the chopped tomatoes and cook until they soften. Then, add the diced carrots and cook for another 2-3 minutes.
• Add the chickpeas and mix well. Then add the coriander powder, garam masala, and salt. Pour in the vegetable broth or water, and bring the mixture to a boil.
• Once boiling, reduce the heat to low and add the chopped spinach. Simmer for about 10-15 minutes, allowing the flavors to meld and the spinach to wilt.
• Remove from heat and garnish with fresh cilantro. Serve hot with whole grain bread, rice, or enjoy it on its own.

Nutritional Benefits:

Nutritional Information:

• Calories: 373 kcal
• Protein: 16.2 g
• Carbohydrates: 52.3 g
• Fat: 12.9 g