Have you noticed how, when you try new recipes, there are some that never make it back to the table. And how, there are some that fit right into your life, your taste, and make it back week after week. That’s Chickpea Curry in a Hurry for me. The ingredients are simple, and not time consuming. It’s so healthy, I just love every minute of preparing it. The greens are versatile too. If you don’t have spinach on hand, any dark green leafy vegetable will do. I discovered this from one of the meal plans suggested for the Nutritarian Women’s Study, Dr. Fuhrman’s 10 in 20 Detox recipes (drfuhrman.com).
Since joining the Nutritarian Women’s Study (nutritionalresearch.org), I found the biggest change I’ve experienced is in my mindset. I was so accustomed to thinking, “Don’t eat too much…have to watch the cholesterol in this dish.” Or, “I have to portion control if I want to lose weight.” Well, all that goes out the door with every breakfast, lunch and dinner I make that is nutrient-rich and healthfully planned. How amazing is that!?! I can eat to my heart’s desire and lose weight. I can eat until I am full, and know that my body is being nourished. It’s mind-boggling…and fantastic all at once! To learn the science behind this, Dr. Fuhrman’s books explain it well.
If you are short on time and would like to try something new, I highly suggest this recipe. And let me know, how many times does it make it back to your table?
CHICKPEA CURRY IN A HURRY
- 1 1/2 cups cooked chickpeas, or 1 (15 ounce) can low-sodium chickpeas, drained
- 1/2 cup low-sodium vegetable broth
- 1 1/2 cups diced tomatoes
- 1 teaspoon garlic powder
- 2 teaspoons curry powder
- 1/2 cup unsweetened dried coconut
- 1 – 10 ounce box or bag frozen chopped spinach
- 1 cup cooked quinoa, farro, or other intact whole grain
Combine all ingredients except spinach in a large saucepan. Cook for 5 minutes, then add spinach. Cover and continue cooking until spinach is thawed and curry is warm, about 5 more minutes. Serve over quinoa, farro, or other intact whole grain.