caribbean

Curried Chickpeas and Pumpkin with Spinach

Name: Curried Chickpeas and Pumpkin with Spinach
Yield: 1 serving
Cuisine: caribbean
Ingredients: 161 g canned chickpeas, drained; 161 g pumpkin, diced; 59 g spinach; 103 g coconut milk; 59 g yellow onion, diced; 6 g garlic, minced; 9 g vegetable oil; 4 g curry powder; 0.73 g ground cumin; 7 g lime juice; 59 g water; 1 g salt

This simmered dish pairs canned chickpeas, drained with pumpkin, diced, spinach and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

71 g Carbohydrates

36 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

161g canned chickpeas, drained 264 kcal
161g pumpkin, diced 42 kcal
59g spinach 14 kcal
103g coconut milk 203 kcal
59g yellow onion, diced 24 kcal
6g garlic, minced 9 kcal
9g vegetable oil 80 kcal
4g curry powder 12 kcal
1g ground cumin 3 kcal
7g lime juice 2 kcal
59g water 0 kcal
1g salt 0 kcal

Cooking instructions

yellow oniongarlicvegetable oil
Heat the oil in a saucepan over medium heat. Add onion and garlic and cook 3 minutes until softened.
curry powderground cuminsalt
Stir in curry powder, ground cumin, and salt; cook 30 seconds to bloom spices.
canned chickpeaspumpkincoconut milkwater
Add pumpkin, chickpeas, coconut milk, and water. Simmer 12 to 15 minutes until pumpkin is tender and sauce thickens.
spinachlime juice
Stir in spinach and lime juice; cook 1 minute to wilt. Taste and adjust seasoning before serving.