Chickpea and Spinach Curry with Lentils

Chickpea and Spinach Curry with Lentils is a hearty and nutritious dish that combines the earthiness of chickpeas and lentils with the vibrant flavors of spices and fresh spinach. Perfect for a midnight snack, this curry is both satisfying and healthy, providing a warm hug in a bowl.

Ingredients

• Chickpeas - 1 cup (240g), cooked or canned
• Red lentils - 1/2 cup (100g), rinsed
• Fresh spinach - 2 cups (60g), chopped
• Coconut milk - 1 cup (240ml)
• Onion - 1 medium (150g), diced
• Garlic - 2 cloves, minced
• Ginger - 1 tsp (5g), grated
• Curry powder - 1 tbsp (8g)
• Cumin - 1 tsp (3g)
• Olive oil - 1 tbsp (15ml)
• Vegetable broth - 1 cup (240ml)
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tbsp (15ml), for serving

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
3. Add the curry powder and cumin to the pot, mixing well to coat the onions, and cook for another minute.
4. Pour in the vegetable broth and bring to a boil. Add the rinsed red lentils and reduce heat to a simmer.
5. Cook for about 10 minutes, or until the lentils are tender, stirring occasionally.
6. Stir in the cooked chickpeas and coconut milk, and let simmer for another 5 minutes to heat through.
7. Finally, add the chopped spinach and cook until just wilted, about 2-3 minutes. Season with salt and black pepper to taste.
8. Serve warm, drizzled with lemon juice.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas and lentils, supporting muscle health.
• High in dietary fiber, promoting digestive health and satiety.

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