Curried Chickpeas and Vegetables
Toasted Garlic Couscous
Ingredients
- 1 small bell pepper, sliced
- ⅓ cup sliced onion
- ½ Tbsp olive oil
- 1 (15-oz) can chickpeas, rinsed and drained
- ½ (14.5-oz) can diced tomatoes
- 2 tsp curry powder
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (5-oz) pkg baby spinach
Instructions
- Sauté bell pepper and onion in hot oil in a Dutch oven over medium-high heat 4 minutes or until crisp-tender.
- Add chickpeas, tomatoes, curry powder, salt, and pepper. Cover and bring to a boil; reduce to medium heat, and simmer 10 minutes. Stir in spinach; cook 2 to 3 minutes or until spinach is wilted.
Side Dish Ingredients
- ⅔ cup couscous
- 1 clove garlic, minced
- ⅛ tsp salt
- 1 Tbsp olive oil
- ⅔ cup boiling water
Side Dish Instructions
- Cook couscous, garlic, and salt in hot oil in a small saucepan over medium-high heat 2 minutes or until golden.
- Remove from heat; pour boiling water over couscous. Cover; let stand 5 minutes. Fluff with a fork.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
277
|
279
|
556
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 13 | 8 | 21 |
| Carb (g) | 40 | 45 | 85 |
| Fiber (g) | 14 | 3 | 17 |
| Sodium (mg) | 701 | 152 | 853 |
| T. Sugs (g) | 5 | 0 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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