This is one of my favourite go-to's for a quick and tasty dinner. The chickpeas are a great source of protein and the turmeric a wonderful anti-inflammatory. This recipe is Metabolic Balance friendly :)
150g cooked Chickpeas
Half and onion
50g mushrooms
2 handfuls of fresh, organic spinach
1 cup of chopped tomatoes
To make the paste: 1cm ginger, 1 clove garlic, 1 tsp turmeric, 1 tsp coriander, 1 tsp garam marsala
Coconut oil
100ml vegetable stock
Mix the spices, together into a powder. Lightly fry the onions, garlic and ginger in some coconut oil. Add the mushrooms, tomato and then the chickpeas, then add the spices and mix together. Add the stock and simmer for a few minutes until everything is soft. Add the spinach at the end and let it wilt into the curry. Serve with brown basmati rice (or rye bread if on Metabolic Balance)
