Chickpea and Spinach Curry with Lentils and Spinach and Chickpeas and Lentils and Spinach and Lentils

This Chickpea and Spinach Curry is a comforting and nutritious midnight dish that combines the earthiness of lentils and chickpeas with the vibrant flavors of spices and fresh spinach. It is not only easy to prepare but also packed with protein and fiber, making it a perfect late-night meal.

Ingredients

• Chickpeas - 1 cup (240g), cooked
• Lentils - 1/2 cup (100g), cooked
• Fresh spinach - 2 cups (60g), chopped
• Onion - 1 medium (150g), diced
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Coconut milk - 1 cup (240ml)
• Curry powder - 1 tablespoon (15g)
• Cumin - 1 teaspoon (5g)
• Olive oil - 1 tablespoon (15ml)
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon (15ml)

Steps

1. Heat olive oil in a large pan over medium heat.
2. Add diced onion and sauté for 5 minutes until translucent.
3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add curry powder and cumin, stirring for 30 seconds to toast the spices.
5. Pour in the coconut milk and bring to a simmer.
6. Add the cooked chickpeas and lentils, stirring to combine, and let cook for 5 minutes.
7. Fold in the chopped spinach and cook until wilted, about 2-3 minutes.
8. Season with salt, black pepper, and lemon juice to taste.
9. Serve hot, optionally with rice or bread.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals, especially iron and vitamin A from spinach.

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