Curried Chickpea Spinach Stew

Curried Chickpea Spinach Stew

This curried chickpea and spinach stew is a fabulous vegetarian dish that has a surprising amount of protein.

CAL P/SERVE
216
kJ P/SERVE
905
FAT P/SERVE
5.2g
CARBS P/SERVE
24.8g
PROTEIN P/SERVE
11.1g
SUGAR P/SERVE
7.0g
SODIUM P/SERVE
363g
FAT
%
1.4%
ENERGY RDI%
10.4%

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.

Ingredients

  • 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

Method

  1. In a medium saucepan drizzle a little olive oil, heat on med heat and saute onions until softened, approx 5-10 mins.
  2. Add curry powder or paste and cook for 30 secs then add water.
  3. 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.
  4. Add the spinach and simmer on low for a further 4-5 mins until the spinach has wilted.
  5. Serve over brown rice or quinoa and garnish with parsley.

Nutrition Table

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

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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