NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas (canned, rinsed)

1 cup non-fat Greek yogurt

2 tbsp basmati rice (dry)

0.5 cup tomato puree

0.5 cup water

1 cup fresh baby spinach

0.5 medium yellow onion (diced)

2 clove garlic (minced)

1 tsp fresh ginger (grated)

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the basmati rice under cold water and cook according to package instructions until tender.

• 2

  Heat the avocado oil in a large skillet over medium heat and sauté the diced onion until softened and translucent.

• 3

  Add the minced garlic and grated ginger to the skillet, stirring constantly for one minute until the mixture is fragrant.

• 4

  Stir in the garam masala, turmeric, cumin, sea salt, and black pepper to toast the spices for thirty seconds.

• 5

  Pour in the tomato puree and water, then add the chickpeas and stir to combine all ingredients.

• 6

  Bring the mixture to a gentle simmer and cook for 10 minutes until the sauce has thickened slightly.

• 7

  Fold in the fresh baby spinach and cook for one minute until the leaves are just wilted.

• 8

  Divide the cooked rice into bowls, top with the chickpea masala, and serve with a generous side of Greek yogurt for added creaminess and added protein.