VEGAN CHICKPEA CURRY STEW

Chickpeas, or garbanzo beans, are an excellent source of fibre, folic acid and manganese and contain iron, magnesium, folic acid, copper and zinc. Eating a diet rich in fibre can help lower cholesterol and improve blood sugar levels. Regularly eating legumes such as chickpeas is a good way to cover many of your nutritional needs on a plant-based diet. Thanks to the chickpeas, this recipe contains 13 grams of plant-based protein and 9 grams of dietary fibre per serving.

I love sneaking dark, leafy greens like spinach and kale into recipes to boost the nutritional benefits. Did you know as far as whole foods go, that dark leafy greens offer the most nutrition per calorie than any other food?

According to How Not to Die, eating greens nearly everyday may be one of the most powerful steps you can take to prevent disease and prolong your life. In addition, a team of Harvard University researches analyzed all food groups and found that greens turned out to be associated with the strongest protection against major chronic illnesses including up to a 20% reducing in heart attack and stroke for every daily additional serving. So sneak those greens in when you can. For more easy ways to eat more greens, try my kale spinach smoothie, Vegan Spinach Pesto, Kale and Chickpea Stir-Fry with Miso Peanut Sauce or Roasted Chickpea Kale Salad.

INGREDIENTS

• 1 white onion, finely chopped
• 1 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 1 tsp salt
• 2 tbsp curry powder
• 2 tsp cumin
• 1 tsp turmeric
• 1/2 tsp crushed red pepper flakes (optional, adds some spice)
• 1 x 28 oz. can fire-roasted diced tomatoes (if you don’t have fire-roasted, regular is fine)
• 2 x 19 oz. cans chickpeas, drained and well-rinsed
• 1 can light coconut milk
• 1 1/2 cups vegetable stock
• 1/2 cup uncooked jasmine or basmati rice
• 1 x 10 oz. bag spinach
• 2 tbsp fresh lime juice
• salt and pepper, to taste

INSTRUCTIONS

1. Sauté the onion, ginger and garlic in the olive oil for 5 minutes over medium heat.
2. Add all the spices and continue cooking for a few more minutes, stirring.
3. Stir in the diced tomatoes with their juice, chickpeas, coconut milk, vegetable stock and jasmine rice.
4. ..........................................

for full recipes please see : runningonrealfood.com

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