Curried Chickpea & Spinach

Chickpeas have got to be one of my favourite lentils. They're so versatile and go well with any type of sauce or flavouring.

This dish is super simple and so healthy! As well as giving you a great dose of protein and vitamins, it keeps you full and you can serve it in a variety of ways - from salad, to rice, to quinoa, or even in a pitta or toastie! But if you're trying to keep your carbs down, it is just as good on its own.

INGREDIENTS (3 servings):

• 240g tin of boiled chickpeas

• 50g baby spinach - chopped

• 1/2 tbsp garlic - finely chopped

• 1/2 tbsp ginger - finely chopped

• 1/2 tbsp green chillies - finely chopped

• 1/2 tsp salt

• 1/2 tsp coriander cumin powder

• 1/4 tsp turmeric

• 1/4 tsp red chilli powder (optional)

• 1/2 tsp mustard seeds

• 1/2 tsp coconut oil

METHOD:

1. In a saucepan, heat up your oil on high heat until it is hot, then add in your mustard seeds and cover immediately. The mustard seeds will begin to pop so keep it covered until they stop, however be careful not to let them burn (they will start creating smoke if they do). Once popped, remove briefly from the heat to add in your garlic, ginger and green chillies, using the lid as a shield to stop it from splattering everywhere. Allow this to sizzle for 30 seconds then return to a medium heat.

2. Add in your chickpeas along with the salt, coriander cumin powder, turmeric and red chilli powder if you're using. Gently mix together and cover, allowing the chickpeas to cook for around 1 minute.

3. Next add in your chopped up spinach and stir in until all of the spinach has wilted. Ensure all of the ingredients are mixed together well.

4. Cover and allow to cook on low heat for around 5 minutes, stirring occasionally to ensure it doesn't stick to the pan.

5. Serve how you wish and enjoy!

NUTRITIONAL INFO - Per serving:

101 kcal

11.8g carbs

1.9g fat (0.7g saturated)

6.6g protein

6.6g fibre

1.3g sugar