Ingredients
1/2 tbsp extra virgin olive oil or avocado oil
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 tbsp fresh ginger, grated
1/2 tsp ground turmeric
1/4 tsp ground cumin
1/8 tsp black pepper
1/4 tsp sea salt
1 can (400g) chickpeas, rinsed and drained
1/2 cup coconut milk (or tbsp of coconut cream)
1/2 cup low-sodium vegetable broth
1 cup diced pumpkin (or spinach)
1/2 tbsp fresh lemon juice
Instructions
1) Heat the oil in a pot or skillet over medium heat.
2) Add the diced onion and cook for 4-5 minutes until soft.
3) Stir in the garlic, ginger. turmeric. cumin, black pepper, and salt. Stir continuously for 60 seconds until fragrant.
4) Add the drained chickpeas, coconut milk, vegetable broth, and diced pumpkin (or broccoli). Bring to a gentle simmer.
5) Reduce heat to low. Cover partially and simmer until tender.
6) Remove from heat and stir in the fresh lemon juice to brighten the flavor and boost nutrient absorption.
No comments:
Post a Comment