Ingredients
6
6 servings
- •3 tablespoons olive oil
- •1 onion, chopped
- •2 cloves garlic, minced
- •2 teaspoons minced fresh ginger root
- •1 (15 ounce) can chickpeas, drained
- •1 (14.5 ounce) can diced tomatoes
- •1 (14 ounce) can coconut milk
- •1 sweet potato, cubed
- •1 tablespoon garam masala
- •1 teaspoon ground cumin
- •1 teaspoon ground turmeric
- •0.5 teaspoon salt
- •0.25 teaspoon red chile flakes
- •1 cup baby spinach
Instructions
- Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.
Nutritional Facts
Per 6 servings
- Calories: 293
- Carbohydrate: 22g
- Fat: 22g
- Fiber: 5g
- Protein: 5g
- Sugar: 3g
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