Tbsp olive oil
2 large garlic cloves
1 cups thinly sliced red onion
1/4 cup dried apricots. sliced
1 Tbsp garam masala (spice)
1/4 teaspoon crushed red pepper
1 (3 inch) cinnamon stick
1/4 cup water
1 Tsp grated lemon rind
1 Tbsp fresh lemon juice
1 (15 oz) can chickpeas rinsed and drained
1 (15 oz) can no salt added diced tomatoes
3 cups escarole or spinach
1/2 cup fresh cilantro 1/4 cup fresh mint
Heat oil in skillet over medium heat, add garlic and cook for one minute stirring constantly. Remove garlic from pan with slotted spoon, discard.
Add onion, apricots, garam masala, red pepper, and cinnamon stick to pan. Sautee until onion is lightly browned.
Add 1/4 cup water, lemon rind & juice, chickpeas and tomatoes. Bring to a boil. Reduce heat and simmer for 7 minutes stirring occasionally.
Stir in escarole and simmer until it wilts. Remove from heat sprinkle with cilantro and mint and serve over quinoa or couscous.
Nutrition: 400 cals Fat: 8.7 protein: 12.6 Carbs: 52 Fiber: 9.6
An easier option you ask?
We LOVE this Thai Red Curry Sauce from Trader Joe's. Add Garbanzo's (chickpeas), some spinach and any other of your favorite veggies. Serve over quinoa with fresh cilantro.