Chickpea and Spinach Curry with Lentils and Chickpeas

Chickpea and Spinach Curry with Lentils and Chickpeas is a vibrant, nutritious dish that offers a delightful combination of flavors and textures. Perfect for a healthy midnight snack, this curry is packed with protein and fiber, making it both satisfying and wholesome.

Ingredients

• Chickpeas - 1 cup (cooked or canned, drained)
• Red lentils - 1/2 cup
• Fresh spinach - 2 cups (chopped)
• Coconut milk - 1 cup
• Onion - 1 medium (finely chopped)
• Garlic - 3 cloves (minced)
• Ginger - 1 inch (grated)
• Tomato - 1 medium (diced)
• Curry powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. In a medium pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the diced tomato, curry powder, turmeric, and cumin to the pot. Cook for about 5 minutes, stirring occasionally until the tomatoes soften.
4. Add the red lentils and coconut milk, then bring the mixture to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the lentils are tender.
5. In the last 5 minutes of cooking, stir in the chickpeas and chopped spinach. Cook until the spinach wilts down.
6. Season with salt, black pepper, and lemon juice to taste. Serve hot.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 14 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, supporting muscle health and digestion.
• Rich in vitamins and minerals, contributing to overall health and wellness.

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