Page 181 - 28_Days_of_Clean_Eating.sanet.cd

Curried Chickpeas with

Vegan
Spinach and Brown Rice
Gluten-Free

Curry powder is a blend of several spices, and the spice combina-
tion can vary by brand. Most curry powders include a mixture of
spices like cumin, turmeric, coriander, and fenugreek. You can also
find versions with ground ginger, cloves, nutmeg, and mustard.
Whichever you prefer, it’s a great spice mix to have on hand to add
a boost to a dish.

1 cup uncooked brown rice 1 (14.5-ounce) can stewed
2 tablespoons coconut oil tomatoes, drained
1 cup chopped red onion 1 (14.5-ounce) can reduced-
2 garlic cloves, minced sodium vegetable broth
1 tablespoon grated 2 (15.5-ounce) cans chickpeas,
fresh ginger drained and rinsed
2 tablespoons curry powder 4 sprigs fresh basil leaves,
1 (10-ounce) bag fresh for garnish
baby spinach
1. Cook the rice according to the package instructions.
2. In a large skillet over medium heat, heat the coconut oil; add
the onion, garlic, and ginger and sauté for 5 minutes or until the
onion is tender.
3. Stir in the curry powder and cook for 1 more minute.
4. Add the spinach, tomatoes, and vegetable broth. Cook for 5 min-
utes or until the spinach is wilted.
5. Add the chickpeas. Cook for 10 more minutes or until the sauce
is thickened.
6. Serve the chickpea mixture in bowls, garnished with the basil,
with the rice alongside for spooning into the individual bowls.
Serves 4. Prep time: 5 minutes. Cooking time: 40 minutes. Total time: 45 minutes.

Per serving: Calories: 1,039 Fat: 21.8g Saturated Fat: 7.7g Protein: 48g
Carbohydrates: 170.3g Fiber: 41.1g

180 28 Days of Clean Eating