CHICKPEA CURRY

  • 1 can chickpeas (drained and rinsed)

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/4 teaspoon turmeric

  • 2 teaspoons nutritional yeast

  • 1 teaspoon ginger, minced

  • 2-3 medium cloves garlic, minced

  • 1 tablespoon olive oil

  • 1/3 cup water (filtered)

  • 1/2 teaspoon tomato paste

  • 1 small tomato, chopped

  • 1 small onion, chopped

  • 1/2 yellow bell pepper, chopped

  • 1/3 bunch spinach, chopped

  • 1/2 teaspoon salt

  1. Oil saute onions. Add ginger, garlic, tomato paste and bell pepper. Stir and cook 3-4 minutes.

  2. Add tomatoes, chickpeas, coriander, cumin, turmeric, salt and water. Stir, cover and simmer 5 minutes.

  3. Fold in spinach. Cover and cook 5 minutes.

  4. Stir in nutritional yeast.

  5. Serve over a bed of sustainable carb, such as brown rice or farro.

QUICK TIP:

If using dry beans, be sure to soak thoroughly for easier digestion.

Great for fire energy. The fiber in the chickpeas aids with digestion and the carbohydrates can boost clarity of mind (gut instinct). Together, helps balance and nourish.