NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

0.75 cup shelled edamame

3 tbsp nutritional yeast

0.5 cup red bell pepper

0.5 cup tomato puree

0.25 cup vegetable broth

1 cup fresh spinach

1 tsp curry powder

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Mince the garlic and dice the red bell pepper into small pieces.

• 2

  In a large non-stick pan over medium heat, sauté the garlic and bell pepper with a splash of vegetable broth until the pepper is tender.

• 3

  Stir in the curry powder, sea salt, and black pepper, toasting the spices for one minute until aromatic.

• 4

  Add the cooked chickpeas, shelled edamame, tomato puree, and the remaining vegetable broth to the pan.

• 5

  Simmer the mixture for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

• 6

  Stir in the nutritional yeast and fresh spinach, cooking just until the spinach is wilted and the sauce becomes creamy.

• 7

  Garnish with fresh cilantro before serving warm.