Curry Chickpea Bowl
4 Servings 321 Cal  Per Serving
INGREDIENTS ​
SPINACH WITH GARLIC

• 1 teaspoon avocado oil
• 3 cloves garlic, minced
• 5 oz baby spinach
• 1/4 teaspoon sea salt
• 1/2 lemon juiced

CURRIED CHICKPEAS

• 2 teaspoons avocado oil
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 15 oz can chickpeas, rinsed and drained
• 2 teaspoons curry
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 2 Tablespoons tomato paste
• 3 Tablespoons water
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• fresh cilantro, chopped (for topping)
• green onion, chopped (for topping)
• 3 cups cooked brown or white rice

INSTRUCTIONS

1. Cook rice, if it’s not cooked already.
2. Heat 1 teaspoon oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1-2 minutes). Add baby spinach to the skillet and sauté for 2-3 minutes or until spinach has started to wilt. Toss in sea salt and lemon juice. Toss to coat, remove from heat and place spinach on a small plate.
3. In the small skillet you used to cook the spinach, add another 2 teaspoons oil over medium heat. Add garlic and onion and cook (stirring frequently) until onions are soft, about 5 minutes. Add spices (curry powder, cumin, cinnamon), chickpeas and tomato paste into the skillet. Toss to combine and quickly add water as the pan will start to dry out. Add sea salt and pepper, toss everything together and cook for another 2-3 minutes. Remove from heat and prepare bowls — each one with brown rice, chickpeas and spinach. Top with cilantro and green onion.
4. For meal prep, allow all ingredients to cool and then grab 3 glass storage containers. Fill each with 1 cup rice, 1/3 of curried chickpeas and 1/3 of baby spinach. Top with cilantro and green onion. Place in fridge until ready to eat.

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