NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup chickpeas

0.5 cup tomato puree

1 tbsp olive oil

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tsp smoked paprika

0.5 tsp ground cumin

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium-high heat.

• 2

  Add the diced yellow onion and sauté until softened and translucent, about 4 minutes.

• 3

  Stir in the minced garlic and grated ginger, cooking for 1 minute until the fragrance fills the kitchen.

• 4

  Add the cubed chicken breast and cook until browned on all sides, approximately 5-6 minutes.

• 5

  Stir in the smoked paprika, ground cumin, and ground turmeric to coat the chicken and onions.

• 6

  Pour in the tomato puree and chickpeas, stirring well to combine all the flavors.

• 7

  Reduce the heat to low and simmer for 8-10 minutes until the sauce has thickened slightly and the chicken is cooked through.

• 8

  Season the curry with sea salt and black pepper.

• 9

  Fold in the fresh spinach and stir until the leaves are just wilted and bright green before serving.