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

Chickpea and Spinach Curry with Lentils is a hearty and nutritious dish that combines the earthy flavors of chickpeas and lentils with the freshness of spinach. Perfect for a healthy midnight snack, this curry is both satisfying and packed with protein.

Ingredients

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

Steps

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the curry powder and cumin, cooking for another minute to toast the spices.
4. Add the cooked chickpeas and lentils to the skillet, stirring to combine with the onion and spices.
5. Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld.
6. Add the chopped spinach and cook until wilted, about 3 minutes. Season with salt, black pepper, and lemon juice to taste.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 9 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in fiber, promoting digestive health and satiety.

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