NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1 cup non-fat Greek yogurt

0.5 cup tomato puree

0.5 cup yellow onion

0 tsp avocado oil

1 tsp ginger paste

1 tsp garlic paste

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium heat until shimmering.

• 2

  Add the finely diced yellow onion and sauté for 5 minutes until translucent and soft.

• 3

  Stir in the ginger paste and garlic paste, cooking for 1 minute until fragrant.

• 4

  Add the garam masala, turmeric, and cumin to the skillet, stirring constantly for 30 seconds to toast the spices.

• 5

  Pour in the tomato puree and add the rinsed chickpeas, stirring well to ensure every chickpea is coated in the spice base.

• 6

  Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld and the sauce to thicken.

• 7

  Remove the lid and fold in the fresh spinach, stirring until the leaves are just wilted.

• 8

  Season the mixture with sea salt and black pepper to taste.

• 9

  Transfer the masala to a bowl and top with the non-fat Greek yogurt and fresh cilantro before serving.