Chickpea curry with pumpkin and baby spinach

Dinner
SERVES:
4
4
DIFFICULTY:
Easy
Easy
PREP TIME:
10 minutes
10 minutes
COOK TIME:
30 minutes
30 minutes
Ingredients
- 2 tbsp Extra virgin olive oil
- 1 Medium onion, finely chopped
- 2 Cloves garlic, crushed
- 1 tsp Chilli powder
- 1 tsp Ground coriander
- 2 tsp Ground cumin
- 500 g Plain tomato pasta sauce
- 1 1/2 cups Cooked chickpeas (garbanzos)
- 320 g Peeled pumpkin (butternut squash), chopped into small pieces
- Pinch salt, optional
- 120 g Baby spinach leaves
- 2 tsp Freshly chopped coriander (cilantro)

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Method
- Heat oil in a large saucepan and sauté onion for about 5 minutes until soft. Stir in garlic and cook for 30 seconds.
- Mix in chilli powder, coriander, cumin, tomato pasta sauce and ½ cup of water. Stir well.
- Add chickpeas and pumpkin pieces, and bring to boil. Adjust flavour with extra salt, if desired.
- Reduce heat and simmer for around 15 minutes or until pumpkin is tender.
- Stir through baby spinach leaves until they start to wilt, followed by coriander, and serve immediately.
Tip:
- One 400 g (14 oz) can of chickpeas supplies around 1½ cups when drained. If using this, rinse chickpeas well.If you find this curry a little hot, try some plain dairy or soy yoghurt on the side.
Notes
Energy per serve: 1203kJ
Recipe and images published with permission from Sue Radd’s new Cookbook Food as Medicine (Signs Publishing). Food as Medicine: Eating for Your Best Health was awarded number 1, ‘Best Health & Nutrition Cookbook in the World for 2016’ by Gourmand World Cookbook Awards. It promotes adopting a more plant based dietary pattern for chronic disease prevention/treatment and environmental sustainability.
Nutritional information (per serve)
Calories: 287kcal | Carbohydrates: 29g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 639mg | Sugar: 15g | Calcium: 118mg | Iron: 4.1mg