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

This Chickpea and Spinach Curry is a hearty and nutritious dish perfect for a midnight meal, combining wholesome lentils and chickpeas with vibrant spinach. Packed with flavor and easy to prepare, it's a comforting option that satisfies hunger without weighing you down.

Ingredients

• Chickpeas - 1 cup (cooked)
• Lentils - 1/2 cup (cooked)
• Fresh spinach - 2 cups (chopped)
• Coconut milk - 1 cup
• Onion - 1 medium (finely chopped)
• Garlic - 3 cloves (minced)
• Ginger - 1 inch (grated)
• Curry powder - 2 tablespoons
• Cumin - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Vegetable broth - 1/2 cup
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Heat olive oil in a large pan over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
2. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
3. Add curry powder, cumin, and turmeric, stirring to coat the onions in the spices. Cook for 1 minute.
4. Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
5. Add the cooked chickpeas and lentils to the pan, stirring to combine. Cook for 10 minutes, allowing the flavors to meld.
6. Fold in the chopped spinach and cook until wilted, about 3-5 minutes.
7. Season with salt, black pepper, and lemon juice to taste. Stir well to combine.
8. Serve hot, garnished with additional lemon wedges if desired.

Nutrition

• Calories: 420
• Protein: 17 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

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

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