NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

1 cup non-fat Greek yogurt

0.25 cup cooked basmati rice

2 cups fresh baby spinach

0.5 cup yellow onion

1 tbsp garlic

1 tbsp fresh ginger

0.5 tsp extra virgin olive oil

1 tbsp nutritional yeast

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium heat.

• 2

  Add the diced yellow onion, minced garlic, and minced ginger to the skillet and sauté for 3-4 minutes until the onion is translucent.

• 3

  Stir in the curry powder, turmeric, sea salt, and black pepper, allowing the spices to toast for 1 minute until fragrant.

• 4

  Add the cooked chickpeas and water to the skillet, stirring to coat the chickpeas in the spice mixture.

• 5

  Reduce heat to low and simmer for 5 minutes to allow the flavors to meld.

• 6

  Add the fresh baby spinach to the pan and stir gently until the leaves are just wilted.

• 7

  Remove the skillet from the heat and stir in the non-fat Greek yogurt and nutritional yeast until the sauce is creamy and well combined.

• 8

  Serve the chickpea curry immediately over the warm cooked basmati rice.