Chickpea Curry

INGREDIENTS

• 1 tablespoon olive oil
• 2 green bell peppers, cut into ½ inch pieces
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• ½ teaspoon red pepper flakes, optional
• 2 15 oz cans chickpeas, drained and rinsed well
• 1 14.5 oz can no salt added diced tomatoes
• 1 13.5 fl oz can lite coconut milk
• 2 cups fresh spinach, chopped
• Chopped fresh cilantro for serving

DIRECTIONS

1. Heat a large pot over medium-high heat. Once hot, add the oil and heat until shimmering. Add the bell peppers, salt, and pepper. Cook until the peppers are just beginning to turn tender, about 5 minutes.
2. Add the garlic, ginger, curry powder, turmeric, and red pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds.
3. Add the chickpeas, diced tomatoes, and the coconut milk. Bring to a boil.
4. Cover, reduce the heat to medium-low, and simmer, stirring occasionally, for about 20 minutes.
5. Add chopped spinach and stir until wilted.
6. Serve with fresh cilantro.

VARIATIONS & TIPS

• Use any color pepper that is available.
• Use any additional veggies that you have on hand! Note that you might need to add low sodium broth or water if the mixture becomes too thick.
• Add cayenne pepper if you prefer more heat.
• Serve over ½ cup cooked whole grain — whole wheat couscous, quinoa, or brown rice would be delicious.

NUTRITION FACTS

YIELD: 6 servings

Calories: 294 per serving, Carbohydrates: 42g, Fiber: 11g, Sugar: 9.2g (0g added sugar), Protein: 12.4g, Fat: 10g, Saturated fat: 4g, Cholesterol: 0mg, Sodium: 434mg

* Nutrition facts will change as variations and substitutions are included. Above nutrition facts do not include rice or other whole grain. ½ cup cooked brown rice will add 124 calories, 25g carbohydrates, 1.6g fiber, and 3g protein.

SOURCE: Adapted from Americas Test Kitchen

Watch the cooking demo video below for extra tips and guidance!