Servings: 4 personPrint Recipe Add to MealplanAdd to Mealplan
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 each red jalapeno green is fine if you don’t have red. Depending on the spice level you want, you can remove some or all of the seeds.
- 6 clove garlic peeled
- 1 thumb-sized piece ginger peeled
- 2 tablespoon ground cumin
- 1 tablespoon garam masala
- 2 tablespoon tomato paste
- 30 oz canned chickpeas
- 28 oz canned chopped tomatoes drained.
- 15 oz lite coconut milk
- 1 teaspoon coriander powder
- 5 oz fresh spinach If you prefer, you can use frozen spinach
- 1 small handfull Cilantro leaves and stems, chopped.
- 1 each lime cut in half
- 1 cup of jasmine rice uncooked
- Heat the oil in a deep saute pan. Add the onion and jalapeno, and cook until softened, about 8 mins. Add the tomato paste, cumin, and garam masala and stir until fragrant. Remove the pan from the heat.
- Meanwhile, in a food processor, combine the garlic, ginger, and chopped tomatoes. Add the cooked onion mixture and puree until smooth.
- Cook the puree in the saucepan for 5 mins over a medium-high heat, stirring occasionally so it doesn’t stick. Season with salt and pepper to taste. Add in the chickpeas and reduce the temperature to low, allowing the mixture to simmer for 5 mins. Add the coconut milk, cilantro, and spinach, and cook 2-3 minutes, until wilted.
Calories: 475 kcal | Carbohydrates: 70 g