Chickpea curry with pumpkin and baby spinach Dinner Print this recipe Details Serves: 4Number of ingredients: 12To prep: 10 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 1205Calories: 287Protein: 9gFat: 13gSaturated Fat: 2gCarbohydrates: 29gFiber: 7.6gSodium: 487mgPotassium: 687mg Ingredients 2 tbsp extra virgin olive oil 1 brown onion finely chopped 2 cloves garlic crushed 1 tsp chilli powder 1 tsp ground coriander (cilantro) 2 tsp ground cumin 500 g tomato passata 1 ½ cups cooked chickpeas 320 g pumpkin peeled, chopped into small pieces 1 pinch salt (optional) 120 g baby spinach leaves 2 tsp fresh coriander (cilantro) chopped Method Heat oil in a large saucepan and sauté onion for about 5 minutes until soft. Stir in garlic and cook for 30 seconds. Mix in chilli powder, coriander, cumin, tomato passata and ½ cup of water. Stir well. Add chickpeas and pumpkin pieces, and bring to boil. Adjust flavour with extra salt, if desired. Reduce heat and simmer for around 15 minutes or until pumpkin is tender. Stir through baby spinach leaves until they start to wilt, followed by coriander, and serve immediately.
