As well as being high in protein, chickpeas are also very high in dietary fiber and therefore are a healthy source of carbohydrates for people with insulin sensitivity or diabetes. Chickpeas are also a useful source of zinc and folate.
- 1 can chickpeas, drained and rinsed
- 1/2 cup canned tomatoes
- ½ cup water
- 1-2 cloves garlic, crushed
- ½ onion finely diced
- 2 teaspoon mild curry powder or curry paste (we used Indian Korma)
- 1 tbsp. desicated coconut
- 100g fresh baby spinach leaves
- 2 tbsp fresh parsley
- Drizzle of olive oil
- Cracked pepper
- In a medium saucepan drizzle a little olive oil, heat on med heat and saute onions until softened, approx 5-10 mins.
- Add curry powder or paste and cook for 30 secs then add water.
- Add chickpeas, tomato, coconut and season with cracked pepper. Simmer for 20 mins on low heat with lid on. If needed you can add a little more water.
- Add the spinach and simmer on low for a further 4-5 mins until the spinach has wilted.
- Serve over brown rice or quinoa and garnish with parsley.
Servings: 2 Serving size:365g
|Average Serve||Average 100g|
|Energy||905 kJ||248 kJ|
|216 Cal||59 Cal|
|Protein||11.1 g||3.0 g|
|Fat, total||5.2 g||1.4 g|
|- Saturated||1.7 g||0.5 g|
|Carbohydrate||24.8 g||6.8 g|
|- Sugars||7.0 g||1.9 g|
|Sodium||363 mg||100 mg|
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