For those
cooler days when you just want something
quick,
wholesome and
satisfying in a
hearty meal, this dish is a great
go-to.
Packed with everything
good for you, this recipe provides you with
antioxidants and
immune-boosting nutrients to keep you going strong.
I usually serve it with
brown rice or
quinoa, though it also works well with a thick slice of
sourdough or a warmed
pita bread.
It's also a great one to make
double of and have on hand for
leftovers as it keeps well refrigerated.
Bowls 2
Minutes 25
Ingredients
1 tablespoon olive oil
1 red onion, finely sliced
400g can chopped tomatoes
1 tablespoon curry powder
1 cup vegetable stock
400g can chickpeas, rinsed and drained
200g spinach leaves
2 portions brown rice/quinoa
Method
In a large saucepan, heat the oil and cook the onion until soft.
Add the tomatoes, curry powder, vegetable stock and chickpeas and bring to the boil. Reduce to a simmer and leave for 15 minutes.
Stir through the spinach and allow to wilt.
Remove from the heat and serve warm atop a bed of steamed brown rice or quinoa.
Related
Chickpea and Pumpkin Salad
Chickpea Dhal
#Healthy Recipes
#Vegan