| 8 | 20 | 285 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 2 can(s) (16 oz) | Diced tomatoes, canned |
| 1 small | Yellow onion (chopped) |
| 1 tbsp minced | Ginger root |
| 2 tbsp | Extra virgin olive oil |
| 1 tsp | Curry powder |
| 2 tsp | Garam masala |
| 1 can (19oz) | Chickpeas, canned, drained (drained and well rinsed) |
| 2 tbsp | Lemon juice |
1. Prep your tomatoes, onion and ginger root.
2. In a saucepan, heat olive oil over medium heat curry powder and garam masala for about 30 seconds. Add onion, ginger and cook for 3 minutes, stirring constantly.
3. Add tomatoes, chickpeas and lemon juice.
4. Using a spatula, scrape the bottom of the pan to get all cooking juices. Cover and cook for 10 minutes. Garnish with cilantro. Store in an air-tight container in your fridge for 3-4 days, or freezer for 2 weeks.
Nutritional Highlights:
Chickpeas
Chickpeas have a filling effect due to the protein and fiber content. This may automatically lower your calorie intake throughout the day and at meals.
| Meat Alternative | 0.8 |
| Vegetables | 3.2 |
