Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 4 cups fresh baby spinach
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil. Sauté the diced onion until translucent, then add minced garlic and cook for an additional minute.
- Stir in cumin, coriander, and turmeric; let the spices bloom for about a minute.
- Add diced tomatoes along with their juices and simmer for 5 minutes.
- Mix in chickpeas and vegetable broth; let simmer on low heat for about 10 minutes.
- Stir in coconut milk and cook for another 5 minutes until creamy.
- Fold in fresh spinach until just wilted; season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg