Chickpea Curry

Posted by Lacey Byrd on

Chickpea Curry

Ready in 20 minutes

Serves 2 people

Per Serving: 

Calories: 272

Protein: 7

Carbohydrates: 20

Fat: 19


1 tbsp olive oil

15 g diced onion

½ tsp minced garlic

½ tsp minced ginger

¼ tsp paprika

½ tsp curry powder

¼ tsp cumin

100 g grated tomatoes

100 ml coconut milk

100 g boiled chickpea

35 g frozen spinach


  1. Heat the oil in a boiling pot over medium heat and sauté the diced onion, garlic and ginger for 1 minute.
  2. Mix and stir all of the spices in the pot for a minute.
  3. Add in the tomatoes, coconut milk and chickpeas to the pot and stir for a while.
  4. Add the spinach and cook for about 4 minutes then turn off the heat and transfer it to the plate.


Add grilled chicken breast or shrimp for additional lean protein.

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