NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cooked chickpeas

2 cups fresh spinach

3 ounces extra-firm tofu (cubed)

1 medium tomato (diced)

1 small onion (chopped)

2 garlic cloves (minced)

1 teaspoon fresh ginger (grated)

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon garam masala

0.5 teaspoon red chili flakes

Salt and pepper to taste

PREPARATION

• 1

  Heat the olive oil in a large pan over medium heat.

• 2

  Add the chopped onion and sauté until softened, about 3-4 minutes.

• 3

  Stir in the minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.

• 4

  Add the ground cumin, coriander, turmeric, garam masala, and red chili flakes to toast the spices for about 30 seconds.

• 5

  Mix in the diced tomato and cook until it breaks down into a chunky sauce, about 3-4 minutes.

• 6

  Add the cooked chickpeas to the pan, stirring to coat them with the spiced tomato mixture. Simmer for about 5 minutes.

• 7

  Gently fold in the fresh spinach and cubed tofu, allowing the spinach to slightly wilt and the tofu to warm, about 2-3 minutes.

• 8

  Season with salt and pepper to taste, then remove from heat and serve warm.