Nutrition per serving: (Serves 4)
319 kcal
17g Fats
31g Carbs
10g Protein
Ingredients:
1 tbsp. coconut oil
1 large onion, chopped
2 tbsp. ginger, grated
2 cloves garlic, minced
340g chickpeas, canned
450g sweet potato, peeled, chopped
240ml tomato passata
300ml coconut milk, canned
200g fresh spinach
300g cherry tomatoes
Spices:
1 tsp. ground cumin
1 tsp. turmeric
1 tsp. ground coriander
1 tsp. cinnamon
1 tsp. cardamom
1 tsp garam masala
Method:
In a large saucepan, heat the oil over medium-high heat.
Add the onion, ginger and garlic, and cook for 1-2 mins, until soft. Next, add in the spices and continue cooking for another 2-3 mins, add a splash of the coconut milk to prevent from burning.
Next, add in the chickpeas (with a splash of the brine), sweet potato, tomato passata and the remaining coconut milk. Additionally, add in ½ cup (120ml) of water, then season with salt and pepper, and mix well.
Bring to boil, then lower the heat, cover the saucepan with a lid and simmer for 20 mins, stirring occasionally.
Lift the lid and cook for another 5-10 mins until the sauce reduces and thickens. Finally, add the spinach and cherry tomatoes, mix well and take off the heat.
Serve with a portion of brown or white rice (not included in macro info).