NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

1 cup non-fat Greek yogurt

0.25 tbsp avocado oil

0.5 cup yellow onion

1 tbsp fresh ginger

2 cloves garlic

1 cup crushed tomatoes

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 cups fresh baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Stir in the minced ginger and garlic, cooking for one minute until the aromas are released.

• 3

  Add the garam masala, turmeric, cumin, sea salt, and black pepper, toasting the spices for thirty seconds to deepen the flavor.

• 4

  Pour in the crushed tomatoes and chickpeas, stirring well to combine and bringing the mixture to a gentle simmer.

• 5

  Reduce heat to low and let the masala thicken for ten minutes, allowing the chickpeas to absorb the spiced tomato base.

• 6

  Fold in the fresh baby spinach and stir until just wilted into the warm sauce.

• 7

  Remove from heat and serve the masala in bowls, topped with a generous cup of Greek yogurt and garnished with fresh cilantro.