Easy Chickpea Curry

Serves: 4

Prep: 5 mins

Cook: 30 mins

Ingredients

1 tbsp. coconut oil 

1 onion, diced 

2 garlic cloves, sliced 

1 large pinch salt

1 tbsp. curry powder 

1 tsp. hot chili powder (optional)

tsp. ground cumin  

1x 14 oz. (400g) can chopped tomatoes 

1x 14 oz. (400g) can chickpeas, drained 

1 tsp. coconut sugar 

1 lime, juiced 

2 cups (60g) spinach

1 cup (145g) frozen green peas, thawed

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
271	10g	42g	6g	6g

*nutrition per serving

Directions

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic and a large pinch of salt, and cook for 5-10 minutes until soft.

2. Now add the curry powder, chili powder and cumin, then cook for a further 2 minutes. Next add the chopped tomatoes, chickpeas and coconut sugar and cook for 15 minutes until the sauce has thickened and the flavours have had time to infuse.

3. Once ready to serve, stir through the lime juice and spinach, allowing the spinach to wilt before serving.

4. Serve with green peas and a side of Roasted Turmeric Potatoes and Cauliflower.