Servings: 4 Servings
Calories: 319kcal
Ingredients
- 1 tbsp Coconut Oil
- 1 Large Onion (Chopped)
- 2 tbsp Ginger (Grated)
- 2 Cloves Garlic (Minced)
- 340 grams Chickpeas (Canned)
- 450 grams Pumpkin (Peeled and Chopped)
- 240 ml Tomato Passata
- 300 ml Coconut Milk (Canned)
- 200 grams Fresh Spinach
- 300 grams Cherry Tomatoes
Spices:
- 1 tsp Ground Cumin
- 1 tsp Turmeric
- 1 tsp Ground Coriander
- 1 tsp Cinnamon
- 1 tsp Cardamom
Instructions
- In a large saucepan, heat the oil over medium-high heat.
- Add the onion, ginger and garlic, and cook for 1-2 minutes, until soft. Next, add in the spices and continue cooking for another 2-3 minutes, add a splash of the coconut milk to prevent from burning.
- Next, add in the chickpeas (with a splash of the brine), pumpkin, tomato passata and the remaining coconut milk. Additionally, add in ½ cup (120ml) of water, then season with salt and pepper, and mix well.
- Bring to boil, then lower the heat, cover the saucepan with a lid and simmer for 20 minutes, stirring occasionally.
- Lift the lid and cook for another 5-10 minutes until the sauce reduces and thickens. Finally, add the spinach and cherry tomatoes, mix well and take off the heat.
- Serve with a portion of brown or white rice (not included in macro info).
Notes
Nutrition
Calories: 319kcal | Carbohydrates: 31g | Protein: 10g | Fat: 17g | Saturated Fat: 18g | Sodium: 46mg | Potassium: 1311mg | Fiber: 10g | Sugar: 13g | Vitamin A: 10288IU | Vitamin C: 38mg | Calcium: 128mg | Iron: 9mg
