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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 276.2
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 76.8 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 16.9 g
  • Protein: 10.8 g

View full nutritional breakdown of Chickpea Curry with Sweet Potato, Spinach & Quinoa calories by ingredient
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Chickpea Curry with Sweet Potato, Spinach & Quinoa

Submitted by: JILLIANWILLIAN

Introduction

Make this high fibre, low sodium filling meal over the weekend to enjoy on those "meatless Mondays"! Make this high fibre, low sodium filling meal over the weekend to enjoy on those "meatless Mondays"!
Number of Servings: 9

Ingredients

    2 cups dry Chickpeas
    1 large Onions - chopped
    4 cloves Garlic, minced
    1 chopped jalapeno pepper
    400 peeled, cubed raw Sweet Potato
    1-1/2 cup water
    150 grams fresh Spinach
    1 x 28 oz can of Aylmer no salt Diced Tomatoes
    Coconut Millk - Tosca Brand, 1 can
    1/2 cup Quinoa (raw and rinsed well!)


    2 tsp freshly grated Ginger Root
    1 tbsp Paprika
    1 tsp ground Cumin
    1 tsp ground Turmeric
    1 tbsp Curry powder
    1 tsp Garam Masala

Directions

Soak chickpeas overnight.
Cook for 45 minutes - drain and add to crock pot with can of diced tomatoes.

Dice and cook onion - add grated garlic and ginger.
Add to crockpot along with all spices and raw sweet potatoes.

Add 1-1/2 water and Set crockpot to 8 hours low

after 5 hours, add fresh spinach (stems removed) until it whilts. Then add can of coconut milk. Stir well and cook another hour.

Rinse quinoa very well, and add to crockpot for last 2 hours.
Stir occassionally to ensure well mixed.

Makes 9 x 1 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user JILLIANWILLIAN.






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