Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories358.8 kcal (18%)
Total Fat14.9 g (21%)
Carbs45.9 g (18%)
Sugars7.6 g (8%)
Protein13.2 g (26%)
Sodium529.6 mg (26%)
Fiber12.9 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings
500gpassata
500gspinach
washed
4 Tbspcoconut oil
3onions
finely chopped
5cloves garlic
crushed
2 Tbspfresh ginger
grated
2 tspwhite mustard seeds
2 tspground cumin
1 ½ tspgaram masala
1 tspground cinnamon
¼ tspturmeric
3 x 400gchickpeas
drained and rinsed
0.5juice of lemon
salt
black pepper
natural yoghurt
basmati rice
cooked
flatbreads
shop-bought or see recipe on page 190
Instructions
Step 1
Put the passata in a blender then add half the spinach and blend until smooth, adding a splash of water if needed, to help bring it together.
Step 2
Melt the coconut oil in a large saucepan over a medium heat, add the onions, garlic and ginger and stir-fry for 3-4 minutes until soft, then add the spices and cook for 2-3 minutes until fragrant.
Step 3
Add the chickpeas and cook for 5 minutes, stirring to coat them in the spices, then add the blended spinach and passata. Add a splash of water to the blender and swill it to help remove the mixture from the sides, add to the pan, cover and cook for 5 minutes. Add the remaining spinach in batches, letting it wilt in the pan with the lid on, until all the spinach has been added.
Step 4
Add the lemon juice and season with salt and pepper to taste.
Step 5
Serve topped with a dollop of natural yoghurt, alongside basmati rice and flatbreads.
Notes
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Delicious
Easy
Go-to
Under 30 minutes
