NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1 cup non-fat Greek yogurt

0.5 cup frozen peas

2 cup fresh spinach

1 tsp coconut oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium heat.

• 2

  Add the diced yellow onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.

• 3

  Stir in the curry powder, sea salt, and black pepper, toasting the spices for 30 seconds to release their oils.

• 4

  Add the drained chickpeas and water, stirring to coat the chickpeas thoroughly in the spice mixture.

• 5

  Reduce the heat to low and slowly whisk in the Greek yogurt until a smooth, creamy sauce forms around the chickpeas.

• 6

  Fold in the frozen peas and fresh spinach, cooking for 2-3 minutes until the spinach is wilted and the peas are tender.

• 7

  Serve immediately in a bowl, ensuring the heat remains low during the final steps to prevent the yogurt from curdling.