INGREDIENTS
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 garlic cloves, chopped
- 1/2 finger length piece fresh
- ginger root, shredded or jarred
- 2 mild red chilies, thinly sliced
- 1/2 teaspoon turmeric
- 3/4 teaspoon garam masala
- 1 teaspoon ground cumin
- 4 tomatoes, chopped
- 2 teaspoons tomato purée
- 1 can chickpeas, rinsed and drained
- Handful baby spinach leaves
INSTRUCTIONS
1. Heat oil in a wok and fry the onion over a low heat until softened.
2. Stir in the garlic, ginger and chilies and cook for 5 minutes more until onions are golden and the garlic slightly toasted.
3. Add turmeric, garam masala and cumin, stirring over a low heat for a few seconds. Add chopped tomatoes and tomato purée, then simmer for 5 minutes.
4. Add chickpeas to the pan with water (fill the can three-quarters full.) Simmer for 10 minutes before stirring in the spinach to wilt.
Per 1-1/4 cup serving: 281 calories, 26.6 grams carbs, 7 grams fat, 6 grams fiber, 28.3 grams protein
This recipe is part of a collection assembled by Valley Medical Center’s Diabetes Education & Nutrition Clinic as a component of their healthy nutrition and diabetes education program. The recipes were gathered and inspired from a variety of healthy eating websites. See cookbook for list of website resources.
