Chickpea Curry

Ingredients

• 2.0 15ml Vegetable oil, olive
• 1.0 medium (2-1/2" dia) Onions, raw
• 4.0 clove Garlic, raw
• 12.0 g Ginger root, raw
• 2.0 15ml Spices, curry powder
• 1.0 15ml Spices, cumin seed
• 750.0 g Chickpeas (garbanzo beans, bengal gram), canned, drained solids
• 790.0 g Tomatoes, crushed, canned
• 240.0 g Soup, broth, vegetable, ready-to-serve
• 400.0 g Cauliflower, raw
• 180.0 g Spinach, raw
• 24.0 g Lemon juice, raw

Instructions

1. Heat oil. Cook onion 6 minutes until soft.

2. Add garlic, ginger, curry powder, cumin. Stir 45 seconds until fragrant.

3. Add chickpeas, tomatoes, broth, cauliflower. Bring to a simmer.

4. Cook 20 minutes, lid on, until cauliflower is tender.

5. Stir in spinach until wilted. Finish with lemon juice.