INGREDIENTS
- 1 tablespoon olive oil
- 2 green bell peppers, cut into ½ inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes, optional
- 2 15-ounce cans of chickpeas, drained and rinsed
- 1 14.5oz can diced tomatoes
- 14.5 ounce can lite coconut milk
- 2 cups fresh spinach, chopped
- Chopped fresh cilantro for serving.
DIRECTIONS
- In a large pot, heat the oil over medium-high heat. Add the bell peppers, salt, and pepper and cook until the peppers are just beginning to turn tender, about 5 minutes.
- Add the garlic, ginger, curry powder, turmeric, and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the chickpeas, diced tomatoes, and the coconut milk. Bring to a boil.
- Cover, reduce the heat to medium-low, and simmer, stirring occasionally, for about 20 minutes.
- Add chopped spinach and stir until wilted.
- Serve with fresh cilantro over brown rice.
VARIATIONS & TIPS
- Use any choice of pepper you may have on hand
- Use other veggies you may have on hand! Just keep in mind the ratio of sauce to veggie you may have when adding additional ingredients.
- Add cayenne pepper if you like it a little spicy.
- Serve over whole wheat couscous, quinoa, brown rice or other whole grain of your choice.
NUTRITION FACTS
300 Calories, Carbohydrates: 42.3g, Fiber: 11.4g, Sugar: 9.6g (0g added sugar), Protein: 12.6g, Fat: 10.2g, Saturated fat: 4.4g, Cholesterol: 0mg, Sodium: 435mg
YIELD: 6 servings
SOURCE: Adapted from Americas Test Kitchen