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Chickpea, Sweet Potato and Spinach Curry



This though!! I am a huge chickpea fan, This is packed with goodness, its so satisfying. A great way to up your plant intake.


Serves 4

Takes 30 mins 350 calories 11g Protein


•1 tbsp. oil

•1 medium onion, chopped

•1 inch (3cm) ginger, grated

•2 cloves garlic, minced

•1/2 chilli pepper, chopped

•1 medium sweet potato, peeled, chopped

•1/2 tsp of hot pepper

•½ tsp sweet pepper

•½ tsp turmeric

•400g can chickpeas

•150ml vegetable broth

250ml light coconut milk, canned

•100g spinach, chopped


Method

Heat the oil in a frying pan, add the chopped ginger, garlic and chilli pepper. Fry often stirring for about 3 minutes.

Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well.

Next, add the chickpeas along with the brine, broth and coconut milk. Mix everything and bring to a boil.

Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.

Finally, add the spinach, mix and take off the heat, and wait until it is wilted. Serve with rice.

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