Chickpea Curry

This is a great choice when a quick but filling meal is needed, warm, comforting and best of all doesn’t taste or feel like a fast day meal.  After eating lettuce and cottage cheese for lunch (at around 90 calories) and cooking my daughter a Spaghetti Bolognese, my stomach churning was at an all time high and my mood (especially tolerance levels) at an all time low. This dinner time treat was like a warm comforting hug. The recipe below makes enough for two portions and I’ll be happy to east this on a ‘slow day’ (not sure that’s a common term for a non-fast day but I like it). Only around 200 calories a portion.

Recipe: serves 2;  calories per serving: 200; Feast rating: 4 (1 = left me empty, 5 = full to the brim)

ingredients:

  • 1 red onion chopped (small)
  • 1 small courgette sliced in to chunks
  • 1 x 400g tinned chopped tomatoes
  • 1 x 200g tinned chickpeas drained
  • two generous handfuls of spinach
  • 1 tbl spoon olive oil
  • 1-2 teaspoons of curry powder to taste

Method:

  • fry chopped onions until soft
  • add courgette and cook until softened and starting to brown
  • add tomatoes and chickpeas and simmer for 3-4 minutes
  • add curry power and continue to simmer for 5 minutes
  • add spinach, once wilted stir through and serve

 

 

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