Ultimate Chickpea Curry

Ingredients

• 2 (15oz) cans chickpeas, drained and rinsed
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 (14oz) can diced tomatoes
• 1 (14oz) can coconut milk (use light for lower fat)
• 2 cups cauliflower florets
• 2 cups baby spinach
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish
• Serve over brown rice or quinoa

Instructions

1. Sauté aromatics: In a large pot over medium heat, sauté onion in a splash of water or vegetable broth for 5 minutes. Add garlic and ginger, cook 1 minute more.

2. Add spices: Add curry powder, cumin, turmeric, and cinnamon. Stir for 30 seconds until fragrant.

3. Add liquids: Pour in diced tomatoes and coconut milk. Stir to combine.

4. Add vegetables: Add chickpeas and cauliflower. Bring to a simmer and cook for 15-20 minutes until cauliflower is tender.

5. Finish: Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper.

6. Serve: Serve over brown rice or quinoa, garnished with fresh cilantro.

Why This Works

This curry is a fiber powerhouse:

• Chickpeas (10g fiber per serving): Protein and fiber in one
• Cauliflower (2g fiber): Absorbs all the curry flavors
• Spinach (1g fiber): Nutrient-dense leafy greens
• Brown rice (2g fiber per 1/2 cup): Complete the meal

Total: 15g of fiber per serving - satisfying, warming, and incredibly healthy.

Storage

This curry tastes even better the next day! Store in the fridge for up to 5 days or freeze for up to 3 months.