Chickpea curry with pumpkin and baby spinach
- 2 tbsp extra virgin olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 tsp chilli powder
- 1 tsp ground coriander (cilantro)
- 2 tsp ground cumin
- 500 g tomato passata
- 1 ½ cups cooked chickpeas
- 320 g pumpkin peeled, chopped into small pieces
- 1 pinch salt (optional)
- 120 g baby spinach leaves
- 2 tsp fresh coriander (cilantro) chopped
- 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 passata 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.
- 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.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.