Chickpea Curry (HC)

Ingredients

• 30g (¼ cup)(1 0z) wholegrain rice  

• 1 tbsp oil (0.75 Aus tbsp -15ml)  

• ½ tsp ginger, grated  

• ½ onion, chopped cloves garlic, minced  

• ½ chilli pepper, chopped  

• Small sweet potato (yam), peeled,  chopped  

• Salt to taste  

• ½ tsp of hot pepper  

• ½ tsp sweet pepper  

• ½ tsp turmeric  

• 100g (½ cup)(3 ½ oz) canned chickpeas  (garbanzo beans) including brine (¼ tin) 

• 45ml (3 tbsp)(1.5 fl oz) vegetable broth  (2.25 Aus tbsp -45ml)  

• 60mI (¼ cup)(2 fl oz) coconut milk,  canned  

• 30g (1 cup)(1 oz) spinach, chopped

Instructions:

1. Cook the rice according to packet  instructions.

2. Heat the oil in a frying pan, add the  grated ginger, onion, garlic and chilli  pepper. Stir often, frying for about 3  minutes. 

3. Add the peeled and chopped sweet  potato (yam), season with salt and  fry for another 2 minutes, then add the hot and sweet pepper and  turmeric mix well. 

4. Next, add the chickpeas (garbanzo  beans) along with the brine,  vegetable broth and coconut milk.  Mix everything and bring to a boil. 

5. Cook for about 15 minutes without  covering, stirring every now and again, until the sweet potato (yam)  is soft. 

6. Finally, add the spinach, mix and  take off the heat, and wait until it  has wilted. 

7. Serve with rice.

Dinner

Serves: 1

High Carb