Creamy lemon & herb chickpeas recipe

Ready in just over 30 minutes, this creamy curry makes for an easy weeknight dinner as we head into those cooler winter months.

High in fibre and both pre and probiotics, this recipe is bursting with gut-loving goodness. Chickpeas, garlic, onion and spinach are all naturally rich in valuable prebiotics, plant fibres that nourish and feed the ‘good’ bacteria that live in our gut. Mop the tasty sauce up with a fresh slice of sourdough, containing live probiotics to boost the total number of ‘good’ bacteria in the gut.

Ingredients

Serves 4

Prep time 10 minutes

Cook time 25 minutes

Dairy free, Nut free, Vegetarian & Vegan Suitable

• 1 tbsp extra virgin olive oil

• 3 cloves garlic, crushed

• 1 brown onion, finely diced

• ½ tsp turmeric

• 1 large chilli, deseeded and finely diced

• 1 lemon, juiced & zested

• ½ cup salt-reduced vegetable stock

• 400 mL light coconut milk

• 2x 400g canned chickpeas, rinsed & drained

• 4 cups baby spinach

• ½ cup fresh parsley, shredded

• Fresh sourdough bread to serve

How to make

1. Heat oil in a medium saucepan over moderate heat. Add the garlic and onion and cook until softened. Add turmeric, chilli and lemon zest and cook until fragrant.

2. Add the vegetable stock, coconut milk and chickpeas to the pan. Simmer for 10 minutes.

3. Add the spinach, parsley and lemon juice and stir until wilted. Season with salt and pepper.

4. To serve, divide the mixture between bowls and serve with extra herbs and fresh sourdough bread for dipping.

Notes

• Leftover chickpea curry can be stored in an airtight container in the fridge for two days.

Nutritional information

Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits